Moroccan Carrot Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tb butter
1 cup chopped white onions
1 lb. large carrots, peeled and cut into half inch slices
2 1/2 cups low salt chicken broth
1 Tbl cumin seeds - or cumin powder
1Tb honey
1 tsp fresh lemon juice
1/2 tsp ground al1spice
1/2 cup plain yogurt
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Directions: |
Directions:Melt butter in saucepan over medium heat. Add onions and sauté for approximately 2 minutes. Mix in carrots and broth. Bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds or powder in a small pan over medium high until fragrant: 4 to 5 minutes. Cool. If you are using seeds, grind them with spice mill.
Remove soup from heat. Puree in batches with toasted cumin until smooth. Return to pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper and garnish with a swirl of yogurt on top. (serves 4)
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Personal
Notes: |
Personal
Notes: I have always loved to cook but have not perhaps appreciated the healing blessing of food as much as I have during the pandemic.
Making meals has meant the gathering of family and loved ones in a cherished place on a joyful occasion or an ordinary day with treasured recipes.
Not so dependable during these last ten months!
And yet, whether together, or on our own, we are all comforted by certain foods and have the opportunity to think of those we love as we eat the meals we have enjoyed together.
Our gratitude grows as our hopes for future gatherings around the dining table grow increasingly bright.
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