Moroccan Carrot Soup

1. 1

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

2. 2

   Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.

3. 3

   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.

4. 4

   Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.

* Per serving · 4 servings · Values may vary.

No additional tips available.