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Friday Food Day Recipe: Moroccan Carrot Soup

We've featured several soups as part of our Friday Food Day recipe series and that's because, well, soups deserve it. Also, it's really cold here in the nation's capital. How else are we supposed to stay warm?

For the new cook, soups present a way to learn basic knife skills, familiarize yourself with a variety of produce and spices, and get in touch with your senses. For the more experienced cook, soups allow for unfettered creativity, while also requiring a deft hand and strong knowledge of what goes well together and what doesn't. It's with good reason that top chefs often use soups as a test for cooks looking for a coveted spot behind their line. But, ultimately, a healthy, hearty, satisfying soup can be easily whipped up by anyone, from culinary masters to cooking tyros.

Moroccan Carrot Soup

Here's one of my all-time favorites for any time of year, but especially during these frigid winter months. For a healthier version, replace the butter with cooking oil and cut down the amount of honey you add. The carrots have a sweetness that make this soup naturally rich and flavorful. Additionally, try doubling the amount of spices and adding your spices when you first introduce the carrots. This results in a much more flavorful dish, as it is very mild as written below.

Ingredients

  • 2 tablespoons (1/4 stick) butterCarrot_Soup.jpg
  • 1 cup chopped white 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
  • 1 1/2 teaspoons cumin seeds or ground cumin
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup plain yogurt, stirred to loosen

Preparation

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 yogurt over; sprinkle generously with cumin.

Nutritional Info

Per serving: 154.7 kcal calories, 42.1 % calories from fat, 7.2 g fat, 4.5 g saturated fat, 22.1 mg cholesterol, 18.7 g carbohydrates, 3.2. g dietary fiber, 11.8 g total sugars, 15.5 g net carbohydrates, 5.0 g protein

Recipe originally published on Epicurious: http://www.epicurious.com/recipes/food/views/Moroccan-Carrot-Soup-357911

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commented 2013-01-04 15:49:12 -0500 · Flag
And it would taste just as good, and have no saturated fat, if you saute the onions in just a little bit of olive oil.