Moroccan Carrot Soup

Soups and Salads

  • 2 tablespoons unsalted butter

  • 1 cup chopped onion

  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2⅔ cups)

  • 2½ cups low-salt chicken broth

  • 1 tablespoon honey

  • 1 teaspoon fresh lemon juice

  • ⅛ teaspoon ground allspice

  • salt and pepper

  • ½ cup plain yogurt, stirred to loosen

  • ½ teaspoon cumin

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