Moroccan Carrot Soup
The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings with 349 calories, 11g of protein, and 16g of fat each. For $2.25 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive hor d'oeuvre.
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons butter
- 1 cup onion
- 1 pound carrots
- 2.5 cups chicken stock
- 1.5 teaspoons cumin seeds
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 0.125 teaspoon allspice
- 2 servings salt and pepper
- 0.5 cup yogurt
Instructions
- 1
Melt butter in a large sauce pan over medium-high heat.
- 2
Add onion; saute for 2 minutes.
- 3
Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
- 4
Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill.
- 5
Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan.
- 6
Whisk in honey, lemon juice and allspice. Season with salt and pepper.
- 7
Ladle soup into bowl.
- 8
Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.
- 9
Serve.