Moroccan Carrot Soup

Once again, another delicious soup recipe from my oldest sister.
(That pumpkin one was hers too)

2 T butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1 inch chunks
2 1/2 cups veggie or chicken broth
1 1/2 t ground cumin
1 T honey
1 t lemon juice
1/8 t ground allspice
1/2 cup plain yogurt or milk

Saute onion in butter or oil until translucent. Mix in carrots and broth and bring to boil. Simmer until carrots are very tender, about 20 minutes. Remove soup from heat and puree in blender until smooth. Return to pan and whisk in honey, lemon juice, allspice, cumin, and yogurt or milk. Sean with salt and pepper to taste. Can serve over rice.

Crock Pot Version: Saute onion in butter over stove. When translucent, transfer to crock pot with carrots and broth and leave on low for 5-6 hours or on high 3-4 hours. When ready puree in blender and return to crock pot to add honey, lemon juice, allspice, cumin and yogurt/milk. Season with salt and pepper and serve!
I served it with bread from our breadmaker this time... YUM!

Number Of Servings:4 lg servings (155 cals/bowl) or 6 small ones

Once again.. Orange soup is really hard to make appealing- looking in pictures... but trust me... Its delicious!


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