Ingredients
- 2Tbsp butter
- 1 onion, sliced thinly
- 1 kg carrots, peeled and roughly chopped
- 600 ml chicken or veg stock
- 1 ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1Tbsp honey
- 1tsp fresh lemon juice
- pinch ground allspice
- 1/2 cup plain yogurt, stirred to loosen
MOROCCAN SOUP
Method
- 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
- Stir cumin seeds in small frypan over medium-high heat until fragrant, 4 to 5 minutes; cool
- Finely grind in spice mill
- Remove soup from heat
- Puree in batches in blender or whatever method works, until smooth
- Return to same pan
- Whisk in honey, lemon juice, and allspice
- Season with salt and pepper
- Ladle soup into bowls
- Drizzle yogurt over; sprinkle generously with cumin
Comments
Serves 4-6
Thanks to WAIRUNA ORGANICS for providing the carrots used in the demonstration
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