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)

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 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. I liked stirring the cumin into each bowl better than just sprinkling it on top.