I know, I know. For a girl who claims she doesn’t really like carrots, I sure post a lot of carrot recipes around here. But this soup was so fresh tasting and easy that I just had to include it. Plus, I have a feeling that the next couple weeks will be rather dessert and booze-centric so I wanted to get as many healthy items up before the nutritional value of this blog takes a major nosedive.
I usually make carrot soups with coconut milk, but keeping it out of this one really allows the carrot flavor to shine. Which is good… even for those people who claim to be on the fence about carrots.
Moroccan Spiced Carrot Soup
Yield: 4 servings
* 2 Tablespoons butter
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 teaspoons grated fresh ginger
* 1 teaspoon ground cumin
* 1 pound carrots, peeled and cut into 1/2-inch dice
* 2 1/2 cups chicken or vegetable broth
* 1 Tablespoon honey
* 1 teaspoon lemon juice
* 1/8 teaspoon ground allspice
* salt and pepper
* 1/2 cup yogurt
* chopped cilantro
Melt butter in a large saucepan over medium-high heat. Add the onion and cook, stirring, until softened. Add the garlic, ginger and cumin and cook another minute. Add the carrots, stir, and cook another 2-3 minutes.
Add the broth, bring to a boil and then reduce heat, cover and simmer until the carrots are soft, about 20 minutes. Use an immersion blender to puree the soup. Add the honey, lemon juice, and allspice and stir to combine. Season with salt and pepper to taste.
Ladle into individual soup bowls and add a dollop of yogurt and then sprinkle with cilantro.