Morrocan Carrot Soup

by marja buzzell
(dixville,quebec,canada)

Ingredients for Moroccan Carrot Soup:

2 tablespoons of butter
1 cup of onions, chopped
1 pound large carrots, peeled and cut up
two and a half cups of chicken broth
one and a half teaspoons of cumin
1 tablespoons of honey
1 teaspoon of lemon juice
half a cup of plain yoghurt

Cook the butter, onions, carrots and chicken broth together. When the vegetables are cooked, puree the soup, then whisk in the cumin, honey and lemon juice.

Serve the soup drizzled with the yoghurt on top.

Very easy and very delicious.


From Karen:
Thanks Marja. It is a very healthy soup too and quick to make. I love easy dinner recipes and this one would be perfect with some crusty bread and maybe a side salad.