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Moroccan Carrot Soup
Introduce
Chef :
RicardoMoroccan Carrot Soup
On a frigid night my friend Carl came to have dinner at my place and I made this simple, tasty, warming soup that I found in an old issue of Epicurious.
Ingredient
Food ration :
6 peopleCooking time :
40 minutes
2 tablespoons
butter
5 cups
chicken broth
2 teaspoons
cumin seeds
2 tablespoon
honey
1 tablespoon
lemon juice
1/4 teaspoon
ground allspice
3/4 cup
plain Greek yogurt
Cooking instructions
* Step 1
Melt butter in large saucepan over medium-high heat. Add onion; sauté 10 minutes. Mix in carrots and broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
* Step 2
Stir cumin seeds in small skillet over medium-high heat until fragrant, 2 or 3 minutes; cool. Finely grind in a mortar or spice mill.
* Step 3
Remove soup from heat. Puree with an immersion blender until smooth. Whisk in honey, lemon juice, and allspice. Season with salt and pepper to taste.
* Step 4
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
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