Moroccan carrot soup with Lemon Honey Yogurt
A simple healthy delicious soup of carrots, onions and spices, topped with lemon honey yogurt.
- Prep Time: 15 mins
- Cook Time: 23 mins
- Total Time: 38 mins
- Yield: 4-6 1x
- Category: Soup
- Cuisine: Moroccan
Scale
Ingredients
- For the Carrot Soup:
- 3 tablespoons unsalted butter
- 1 large white onion, peeled and chopped (2 cups)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (New Mexican, regular or medium hot)
- 2 pounds carrots, peeled and thinly sliced crosswise
- 5 cups water (Substitute low-salt chicken or vegetable broth for a richer soup)
- 1 tablespoon honey
- 1 lemon, zested then juiced (2 tablespoons lemon juice, divided)
- Kosher salt
- Fresh ground black pepper
- For the Honey Lemon Yogurt
- 1/2 cup plain yogurt (low fat is fine)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Optional Garnish:
- A sprinkle of cumin
- Some lemon zest
Instructions
- Make the Soup: Heat butter over medium heat in a large heavy pot or Dutch oven until melted. Add onions and cook for 2 minutes, stirring, until translucent. Add cumin, chili powder and 1 1/2 teaspoons salt. Cook, stirring for 30 seconds or so. Add carrots and water. Turn the heat to high. As soon as it comes to a boil, lower heat and simmer, covered, for 20 minutes. Puree soup with an immersion blender or if using a food processor or blender, puree in batches.
- Stir 1 tablespoon honey and 1 tablespoon lemon juice into soup. Season, to taste, with salt and pepper.
- Make the Honey Lemon Yogurt Whisk the yogurt with 1 tablespoon honey and 1 tablespoon lemon juice until creamy
- To Serve: Serve soup hot with a heaping tablespoon of lemon honey yogurt for each bowl. Sprinkle with a pinch of cumin and a pinch of lemon zest, if you like.