Tuesday, July 13, 2010

Moroccan Carrot Soup

1/4 stick butter
1 c white onion
1 lb carrots
2 1/2 c chicken broth
1 1/2 t cumin seeds
1 tb honey
1 t lemon juice
1/8 t allspice
1/2 c yogurt
Salt & pepper

Chop onion. Peel carrots and cut into
1/2-inch dice.
Melt butter in large pan over med-high.
Add onion, saute 2 min. Mix in carrots.
Add broth, bring to boil. Simmer 20m.
In separate skillet over med-high stir
cumin seeds until fragrant, 4-5m.
Grind in spice mill.
Puree soup in batches, return to pan,
and whisk in honey, lemon juice, and
allspice. Season w/salt & pepper.
Drizzle with yogurt once in bowls.
Sprinkle with cumin.
Yield: 4

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