Moroccan Carrot Soup

Ingredients for Moroccan Carrot Soup

• 2 tablespoons (1/4 stick) butter

• 230g chopped white onion

• 450g large carrots, peeled, cut into 1/2-inch dice (about 650ml )

• 600ml low-salt chicken broth

• 1 1/2 teaspoons cumin seeds

• 1 tablespoon honey

• 1 teaspoon fresh lemon juice

• 1/8 teaspoons ground allspice

• 120ml plain yoghurt, stirred to loosen

How to make Moroccan Carrot Soup

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. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yoghurt over; sprinkle generously with cumin.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.