Thursday, April 29, 2010

Moroccan Carrot Soup

This soup completed a nice quick meal. Tossed a couple artichokes into the pressure cooker (done in 8 minutes), whipped up a loaf of my new favorite addiction (brown soda bread) and dinner was done. Think I'll double this recipe next time...

Moroccan Carrot Soup:
(slightly adapted from Bon Appetit, Apr. '10)

2 tablespoons olive oil
1 cup chopped white onion
1 large clove garlic, chopped
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth, or veggie broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice (I used a little more)
1/8 teaspoon ground allspice
salt and pepper to taste
1/2 cup plain yogurt, stirred to loosen (Greek yogurt)

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