Moroccan Carrot Soup

Okay. I know what your thinking…it is totally not soup weather any more! But I’m telling you, this is a perfect soup for summer. I’m not sure if its the cumin/honey flavor, the smooth texture of the soup,  or the cool dollop of Greek yogurt that goes on top, but something about this soup just screams out… “Even though I’m a soup, I’m cool, so its cool to eat me in the summer!” (I don’t want to confuse you though, you eat the soup warm, not cool:))

Seriously though, this stuff is good. The flavors blend together perfectly, and the base of the soup is carrots, so you can feel good inside knowing that its healthy and helping you  get ready for bathing suit weather (who can’t use a little help working on their water world body? :)).

Also, when I first got married I heard a nutritionist give a talk and she said its really healthy to plan a soup for your menu once a week. I think this is a good idea, even though I don’t always stick to it. Soup is relatively healthy and its a great way to put veggies in the diet.

And as far as soups go, this is a great one to throw into the rotation! Even the name is great…”Moroccan Carrot Soup”. I don’t know why, but the sound of that just makes me want to get up and Cha Cha! Enjoy!

Moroccan Carrot Soup

printable version with picture

printable version

*serves 4

Ingredients:
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, and cut into 1/2-inch dice. (about 2/3 cup)
2 1/2 cups low salt chicken broth
1 1/2 teaspoons cumin
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain Greek yogurt (i use Greek, but you can use regular also!)

Directions:
Melt butter in large saucepan over medium-high heat. Add onion; saute 2 minutes. Mix in carrots. Add broth; bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. 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. Ladle soup into bowls, drizzle yogurt over; sprinkle generously with cumin.

Recipe Source: adapted only slightly from Kayla Collins

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This entry was published on May 21, 2012 at 4:26 pm. It’s filed under Main Dish, Sides/Salads, Uncategorized and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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