
Carrot Soup
My favorite carrot soup ever!
Ingredients
- 2 tablespoons butter 1/4 stick
- 1 cup chopped white onion
- 1 pound large carrots about 2 2/3 cups, peeled, cut into 1/2-inch dice
- 2 1/2 cups low-salt chicken broth
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground allspice
- 1/2 cup plain yogurt stirred to loosen
Instructions
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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.
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Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
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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.
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Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.