Moroccan Carrot Soup Recipe


• 1 tbsp Honey • 1 tsp fresh Lemon Juice • 1 pound large Carrots (peeled & cut) • 2 1/2 cups Low-Salt Chicken Broth • 1 1/2 tsp Cumin Seeds • 1/8 tsp Ground Allspice • 1/2 cup Plain Yogurt (stirred to loosen) • 2 tbsp Butter • 1 cup White Onion (chopped)


Take a large saucepan, melt butter over medium heat. Toss onion and pan fry for 2 minutes. Add carrots broth and boil it for few minutes. Reduce heat; simmer (covered) for about 20 minutes.
In a small skillet toss in cumin seeds; heat it over medium-high heat for about 4-5 minutes; allow it to cool; grind the stuff in spice mill.
Remove the soup from heat; allow it to cool. Make a paste using a blender. Spoon the mixture to the same pan. Add honey, allspice and lemon juice. Garnish it with pepper and salt.
Scoop the content into bowls. Garnish it with cumin (prepared) and yogurt.


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