Moroccan Carrot Soup
By: The Red Spoon
Published: Monday, September 20, 2010 - 11:10pm

Ingredients




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

Preparation

1 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. 2 Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill. 3 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. 4 Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. Serve.

Comments:
rlene

I must try this soup- it looks beautiful and sounds perfect for rainy days (and nights!)
The Souper

Always great to hear about soup :)
The Souper at Prep2eat  http://www.prep2eat.blogspot.com/