2 tbsp (1/4 stick) butter1 c chopped white onion1 lb large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)2 1/2 c low-salt chicken broth1 1/2 tsp cumin seeds1 tbsp honey1 tsp fresh lemon juice1/8 tsp ground allspice
1/2 c plain yogurt, stirred to loosen
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. 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.
From the Bon Appetit Test Kitchen, Bon Appetit April 2010
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2016.