I made this soup on Tuesday night for dinner after experiencing a strong craving for carrot soup that afternoon. All the carrot soups I have had and made before involve ginger, which means peeling it and grating: kind of an annoying and time-consuming process.
This soup was different! Pure carrots, onion, and broth (plus spices). It's seriously a no hassle dinner, and you may even be able to make it from your pantry/veg drawer--you know, if you have carrots. Also, if you have an immersion blender (which, if you don't, Go get one, crazy!) you can just blend it up right in the pan. So, so easy.
Also, the soup tastes like it has cream in it because it is so rich and...well...creamy. It doesn't. Seriously, these are all the ingredients:
(minus the beer. That was my "to drink while cooking" beer.)
This is called Moroccan Carrot soup and is from the most current issue of Bon Appetit. I guess the spices are what makes it Moroccan? Eh, who cares. It's yummy.
Moroccan Carrot Soup Bon Appetit April 2010
makes 4 [small] servings
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 1 tablespoon honey 1 teaspoon fresh lemon juice 1/8 teaspoon ground allspice 1/2 cup plain yogurt, stirred to loosen preparation
Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
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.