Moroccan Carrot Soup
2 tablespoons butter
1 cup chopped yellow onion
1 pound large carrots, peeled, cut in ½- inch dice (about 2 ⅔ cups)
2 1/2 cups low-sodium chicken stock*
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon allspice
Salt and pepper
1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish
Melt butter in a large sauce pan over medium-high heat. Add onion; saute for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill.
Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. Serve.