Moroccan Carrot Soup: Meals With Mileage Leftovers

Flickr photo by joyosity
Save any cumin carrots from last night? If you scarfed them all down, don't worry -- you can get an equally delicious encore tonight.

I spotted this recipe in April's Bon Appetit and quickly added it in my recipe queue.

My boyfriend says that he doesn't like carrots, but it seemed too yummy to pass up. Throughout this two-day process, I found out a funny thing about him -- he'll try anything even if he thinks he doesn't like it ... and devour the whole thing. Gold star for him!

Case in point -- we didn't have any carrots left over either. So since we're on a roll with the veggie eating, I decided to slip this one past him too.

And he loved both recipes, as did I.

Plus, this one involved cumin too. Yum!


Moroccan Carrot Soup from Bon Appetit

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups low-salt chicken broth
  • 1 1/2 teaspoons cumin seeds (I subbed in ground cumin and it tasted great)
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup plain yogurt, stirred to loosen

1. Melt butter in large saucepan over medium-high heat. Add onion; saute 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

2. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. Grinding cumin seeds is easy, even without a spice mill. Seal seeds in a heavy-duty resealable plastic bag, and use the flat side of a meat mallet or a heavy-duty metal rolling pin to pulverize them.

3. 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.

4. Ladle soup into bowls. Drizzle yogurt over soup and sprinkle generously with cumin.

What's your favorite veggie soup?

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