Moroccan Carrot Soup @yogameditationpalmbeach

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.

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