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Spiced Carrot Soup

by on April 2, 2012 in Soups April 2, 2012 Soups
See post on LittleYellowKitchen’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A flavorful soup that makes a perfect first course for Easter dinner.

Ingredients

  • 1-½ Tablespoon Butter
  • 1 whole White Onion, Diced
  • 4 cups Carrots, Diced
  • 4-½ cups Low Sodium Chicken Broth
  • 2 teaspoons Cumin
  • ½ teaspoons Coriander
  • ¼ teaspoons Allspice
  • 1-½ Tablespoon Honey
  • 1-½ teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ¾ cups Greek Yogurt Or Sour Cream
  • 3 Tablespoons Green Onions (garnish)

Preparation

Melt butter in a large pot over medium heat. Add the onion and sauté until translucent; about 2 minutes. Add carrots and broth then simmer for about 20 minutes, until the carrots are tender.

Remove soup from heat and use an immersion blender or regular blender to blend soup until smooth. Stir in cumin, coriander, allspice, honey, lemon zest, lemon juice, salt and pepper.

Ladle soup into bowls and top with a dollop of yogurt or sour cream. Sprinkle with green onion or chive.

One Comment

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food orleans on 4.4.2012

I love carrot soups and this sounds like a great new version to try. Love the spices!

One Review

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foodie7 on 4.4.2012

This was good, really easy to make, and I loved the spices. It came out a little too salty for me because I didn’t have low-sodium broth, but a little more honey evened it out and made it great!

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