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Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Total time: 45 min
Yield: 2 servings
Ingredients: 2 tablespoons butter; 1 cup chopped yellow onion; 1 pound large carrots, peeled, cut in ½- inch dice (about 2 ⅔ cups); 2 1/2 cups low-sodium chicken stock*; 1 1/2 teaspoons cumin seeds; 1 tablespoon honey; 1 tablespoon fresh lemon juice; 1/8 teaspoon allspice; Salt and pepper; 1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish

The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings with 349 calories, 11g of protein, and 16g of fat each. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

349 kcal

Calories

11 g

Protein

16 g

Fat

46 g

Carbs

Ingredients

For 2 servings

Estimated cost~€6.65 · ~€3.35/serving

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Instructions

1
Melt butter in a large sauce pan over medium-high heat.
2
Add onion; saute for 2 minutes.
3
Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
4
Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill.
5
Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan.
6
Whisk in honey, lemon juice and allspice. Season with salt and pepper.
7
Ladle soup into bowl.
8
Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.
9
Serve.