Moroccan Carrot Soup

Photo from Epicurious/Bon Appetit

In one of our first gardens in Washington, DC we grew carrots, a lot of them. They were reallysuccessful, but we didn’t have great storage options, so we made 4 different carrot soups, in large quantities. It did take me awhile to get back to carrot soup, but there are so many great options it wasn’t hard. You don’t have do make that many (but feel free if you are inspired).

 

Moroccan Carrot Soup

from Bon Appétit courtesy of Black Kettle Farm in Maine

2 tablespoons (1/4 stick) butter

1 cup chopped onion

1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)

2 1/2 cups chicken broth

1 1/2 teaspoons cumin seeds

1 tablespoon honey

1 teaspoon fresh lemon juice

1/8 teaspoon ground allspice

1/2 cup plain yogurt, stirred to loosen

 

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

 

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

 

Remove soup from heat. Puree in batches in blender until smooth or use immersion blender! Return to same pan.

 

Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.