Moroccan Carrot Soup
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 $2.25 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive hor d'oeuvre. It can be enjoyed any time, but it is especially good for Autumn. A mixture of butter, onion, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. 5 people were impressed by this recipe. It is a good option if you're following a
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.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (10)
- •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