My camera cord has been chewed up by miss FIONA so... there are NO pictures of this wonderful soup. My sister Tara sent me this recipe and I just loved it~ I must admit at first it looked unappetizing~ sort of like carrot baby food. I can tell you it is WONDERFUL ~I have been on a hiatus from my Vegetarian diet and I have paid for it.
So I am back on the wagon (or off the wagon which is it?) with some minor changes~ NO CHEESE period (which is very sad for me b/c I love cheese) trying to just incorporate proteins like chicken & fish on occasion. When we moved I was eating alot of meat. I found myself grilling hot dogs and hamburgers because they were cheap and easy~ I love summer time BBQ food but my body does not. So Thanks again to my lil sis for this AWESOME recipe to get me back on track~ here it is give it a try :)
Moroccan Carrot Soup
2 TBS Butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2 inch dice~about 2 2/3cups
2 1/2 cups low sodium chicken broth
1 1/2 tsp cumin seeds (I just used ground cumin)
1 tsp fresh lemon juice
1/8 tsp ground allspice
1/2 cup plain yogurt, stirred to loosen
Melt butter in a sauce pan over medium high heat. Add onion saute' for 2 min. Mix in carrots, add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
(stir cumin seeds in skillet until fragrant about 4-5 min then cool ~put in grinder) I used ground cumin I had on hand.
Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in Honey, lemon juice, & allspice. Season with Salt and Pepper.
Ladle soup into bowls. Drizzle yogurt over top and sprinkle liberally with cumin ENJOY :)