I received two pounds of carrots in my last bountiful basket. I decided to look for a new recipe that would use a bunch of the carrots. While on our cruise, I had the most delicious curried pumpkin soup. It sounded good, and it tasted better than I had expected. So when I found this Moroccan Carrot Soup recipe, I had to try it.
I made this for lunch today, and it was a hit. I loved it topped with yogurt and an extra squeeze of lemon. The kids enjoyed it, too.
Moroccan Carrot Soup
adapted from Bon Appetit via Pinterest via epicurious
- 2 T butter
- 1 C chopped yellow onion
- 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- 2 1/2 C low-salt chicken broth
- 1/2 t cumin
- 1 T honey
- 2 t fresh lemon juice, plus more for serving
- 1/8 t ground allspice
- 1/2 cup plain yogurt