Moroccan Carrot Soup Recipe
Ingredients:
• 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)
Preparation:
| • | 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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