moroccan carrot soup

It started off as a simple carrot salad. After being smitten with the ribbon shreds I got from making this I desperately wanted something carrot-y. I wanted a salad that would display strands of delicate carrots swirled and curled about on a plate looking, well, pretty. I searched all the recipe databases I knew of, with results ending in salads that included carrots, but did not feature carrots, or if they had carrots as the main stand out, they did little to compliment their sweet flavor. Not letting myself be disappointed, because, I was going to have my carrots regardless, I decided to go the soup route.

The ninety degree weather gave me pause for all of two weeks. It seems that as soon as September came, so did reasonable weather. With humidity no longer holding me back, and a twenty degree drop in temperature and shocking fifty degree nights, the dread of having my body turn a few degrees warmer was now being longed for.

The soup came together in less than thirty minutes, a plus when you’re wrapped up in a snuggie due to a severe weather change (yes the husband is rolling his eyes at me), and came from basic staples most of us already have on hand. It’s flavored with honey, toasted cumin, and lemon juice giving it a range of flavors from subtle sweetness to earthiness, yet had a smooth, soft texture like velvet. I dolloped toasted cumin swirled cream on top for an extra nudge of decadence, though it by no means needed it. It is the perfect opening for fall with the bright orange color and the earthy flavors yet is quick enough to get you back by the thermostat to turn it up. I’m such a wuss.

Moroccan Carrot Soup
Barely adapted from Bon Appetit

To make this completely vegetarian you can substitute the chicken stock for vegetable stock.

Serves 2

2 tablespoons butter
1 cup chopped yellow onion
1 pound large carrots, peeled, cut in 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-sodium chicken stock*
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon allspice
Salt and pepper
1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish

Melt butter in a large sauce pan over medium-high heat. Add onion; saute for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill.

Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.

Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. Serve.