Moroccan Carrot Soup
2
tablespoons vegan butter
1 cup
chopped organic yellow onion
1 pound
large organic carrots cut in ½- inch dice (about 2 cups)
2 1/2 cups of
vegetable stock
2 minced
garlic cloves (or more to taste)
2 teaspoons
turmeric
1 1/2
teaspoons cumin seeds
1 tablespoon
honey or rice malt syrup
1 tablespoon
fresh lemon juice
1/8 teaspoon
allspice
Salt and
fresh cracked black pepper (to taste)
1/2 cup vegan
yogurt, optional for garnish
How To
Melt vegan butter
in a large sauce pan over medium-high heat. Add onion; sauté 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 / rice malt syrup, 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.
