All carrots, regardless of color, can certainly be enjoyed raw-- but cooking these garden gems brings out their natural sugars and makes them nearly irresistible. This soup is beautifully simple, and with a hunk of a crusty French bread, it can easily be enjoyed as a meal all by itself. The spice blend is inspired from Moroccan soup recipes--with the warm and nutty hints of coriander and allspice complementing the natural sweetness of the carrots.
- 2 to 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 1 pound large carrots, chopped roughly into ½-inch segments
- 2 teaspoons ground coriander
- ⅛ teaspoon ground allspice
- 2 cups vegetable broth
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- ½ cup plain yogurt (optional)
- sea salt, to taste
- In large saucepan, sauté onion in olive oil until onion is soft and slightly translucent.
- Add chopped carrots, coriander, and allspice, and continue to sauté all ingredients on medium heat for 5 minutes.
- Add broth and bring to gentle boil.
- Reduce heat, cover, and simmer until carrots are tender, about 20 minutes.
- Remove soup from heat. Puree in batches in blender until smooth. Return to the same pan.
- Stir in honey and lemon juice.
- Season to taste with salt.
Serve soup in bowls with a small drizzle of yogurt or extra virgin olive oil on top. If you like, sprinkle a bit more ground coriander on top.