Moroccan Carrot Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup chopped onion
• 1 lb large carrot, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1/2 cup plain yogurt, stirred to loosen

Recipe

• 1 melt butter in large saucepan over medium-high heat. add onion; sauté 2 minutes. mix in carrots. add broth; bring to boil. reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
• 2 stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. finely grind in spice mill.
• 3 remove soup from heat. puree in batches in blender until smooth. return to same pan. whisk in honey, lemon juice, and allspice. season with salt and pepper.
• 4 ladle soup into bowls. drizzle yogurt over; sprinkle generously with cumin.