Recipe of Ultimate Moroccan Carrot Soup

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Steps to Make Quick Moroccan Carrot Soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Moroccan Carrot Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Carrot Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Moroccan Carrot Soup is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Moroccan Carrot Soup estimated approx 40 minutes.
To begin with this particular recipe, we must first prepare a few components. You can have Moroccan Carrot Soup using 11 ingredients and 4 steps. Here is how you cook that.
On a frigid night my friend Carl came to have dinner at my place and I made this simple, tasty, warming soup that I found in an old issue of Epicurious.
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Ingredients and spices that need to be Take to make Moroccan Carrot Soup:
- 2 tablespoons butter
- 1 white onion, chopped
- 2 pounds carrots, peeled and sliced into 1/2-inch pieces
- 5 cups chicken broth
- 2 teaspoons cumin seeds
- 2 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground allspice
- Salt
- Ground black pepper
- 3/4 cup plain Greek yogurt
Instructions to make Moroccan Carrot Soup
- Melt butter in large saucepan over medium-high heat. Add onion; sauté 10 minutes. Mix in carrots and 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, 2 or 3 minutes; cool. Finely grind in a mortar or spice mill.



- Remove soup from heat. Puree with an immersion blender until smooth. Whisk in honey, lemon juice, and allspice. Season with salt and pepper to taste.


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

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