Moroccan carrot soup
A delicious Moroccan Carrot Soup recipe that is perfect for Autumn. This soup is made with a mixture of butter, onion, honey, and other flavorful ingredients. It is an excellent option for those following a gluten-free diet and covers 21% of your daily requirements of vitamins and minerals. Enjoy this inexpensive hor d'oeuvre any time of the year.
Ingredients
butter
2 Tbsps
yellow onion
1 cup
carrots
1 pound
low-sodium chicken stock
2.5 cups
cumin seeds
1.5 tsps
runny honey
1 Tbsp
lemon juice
1 Tbsp
ground allspice
0.12 tsps
salt and pepper
2 servings
plain yogurt
0.5 cup
Method
- 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.
Nutrition:
Carbs
45 g
Fat
16 g
Protein
11 g
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