Moroccan Carrot Soup

April 11, 2011 § 2 Comments

I don’t know if you recall my last carrot soup attempt.  The one that was only edible up to a  (very specific) point? After that experience, I vowed to find a carrot soup I could love.  A carrot soup didn’t require a lot of special ingredients (code for one that was cheap to make) and in no way tastes similar to vomit.  Sorry.  That’s just what it tasted like. No way around it. So, see? I’m so excited to have found this one.  Cheap to make? Yep. Stomach acid taste? Not a bit.

This could be a great meal with a green salad with a fruit/nut/cheese combination and, of course, our ever-present bread, however, it’s good all by itself, too. I ate it four times in two days that way.  I ran out of soup just before I started to turn orange.

Moroccan Carrot Soup (via Epicurious)

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped white onion (I used a yellow onion)
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups low-salt chicken broth (Low-salt vegetable broth is good, too)
  • 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 (you can use greek yogurt)

Melt butter in large saucepan over medium-high heat. Put in the onion and let it saute for a couple of minutes.  Add in carrots and give them a stir.  Add the broth and bring everything to a boil.  When boiling, turn the heat down to medium-low and cover the pan, letting the soup simmer until the carrots are tender.  It should be about 15 to 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. ***(I didn’t have cumin seeds so I just toasted 1/2 teaspoon of ground cumin in a pan over medium-high heat. It worked, too.)

Once the carrots are tender, take the soup off the heat and puree with an immersion blender (or a blender, just be careful of the hot liquid!) until smooth.  Return the soup to the same pan and whisk in the honey, lemon juice, and allspice.  Salt and pepper to taste.

Spoon into bowls, drizzle yogurt in each bowl, and sprinkle with the toasted cumin.


makes 4 servings

**Look here for a way to improvise on an allspice substitute if you don’t have it in your pantry.

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