Moroccan Carrot Soup

Ingredients

• 2 tablespoons butter 
• 1 cup onion yellow chopped
• 1 pound carrots peeled cut in ½- inch dice ( 2 ⅔ cups)
• 2.5 cups chicken stock low-sodium
• 1.5 teaspoons cumin seeds 
• 1 tablespoon honey 
• 1 tablespoon juice of lemon fresh
• 0.1 teaspoon allspice 
• 2 servings salt and pepper 
• 0.5 cup yogurt plain sour for garnish

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk
• blender

Directions

1. Melt butter in a large sauce pan over medium-high heat.
2. Add onion; saute for 2 minutes.
3. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
4. Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill.
5. Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan.
6. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
7. Ladle soup into bowl.
8. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.
9. Serve.