I don't know why carrot soup tastes as good as it does. I already have one recipe for it, but this one is a nice variation. It yields four small cups and is quick and easy to prepare at less than an hour. I shared it with the neighbors and based upon their feedback, I think this dish is a keeper.
Moroccan Carrot Soup
4 modest servings
2 tablespoons butter
1 cup chopped white onion
1 pound large carrots, peeled and chopped into 1/2 dice
2 1/2 cups (20 ounces) low-salt chicken broth (see notes)
1 1/2 teaspoons cumin seeds
1 tablespoon honey (see notes)
1 teaspoon fresh lemon juice
1/2 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen
1. Melt the butter over medium low heat in large saucepan. add onion and saute for 2 minutes. If you have time, let onions sweat over low heat for about 20 minutes instead.
2. Add carrots and broth then bring to a boil. Reduce heat to a simmer and cook carrots until they are soft, about 20 minutes.
3. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4-5 minutes. Finely grind. (see notes)
4. Remove soup from heat and puree in blender in 2-3 batches. Return to pot, whisk in honey, lemon juice and allspice. Season with salt and pepper.
5. For service, ladle soup into bowls, drizzle yogurt over, then season with cumin.
As always, home-made chicken stock would be the way to go if you have some on hand. Chicken broth from the store is basically salty chicken water and therefore sucks.
It's really important to finely grind the cumin seeds. A mortar and pestle work great, although you can use a coffee grinder provided it's very clean.
I used honey harvested by hand from a friend's farm in Cloverdale, CA. I have no idea what is done to commercial honey, but it doesn't compare to honey straight from a honeycomb.