- 2 Tablespoons butter
- 1 White onion chopped
- 450g Large carrots, peeled, cut into 1/2-inch dice
- 500ml Vegetable broth
- 1 1/2 Teaspoons cumin seeds
- 1 Tablespoon honey
- 1 Teaspoon fresh lemon juice
- 60g Plain yogurt, stirred to loosen
- 60g Whipped cream
This soup is an authentic Moroccan dish, usually served as an appetiser, hot or cold. The soup was requested by the groom for the the upcoming wedding on the 16 March 2012. The soup perfectly complements the four course menu.
Melt butter in large saucepan over medium-high heat.
Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil.
Reduce heat, cover, and simmer until carrots are very tender -about 20 minutes.
Remove soup from heat. Puree in batches in blender until smooth.
Return to same pan. Season with salt, pepper and lemon juice.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool.
Finely grind in spice mill.
Mix whipped cream with with yoghurt and honey
Ladle soup into bowls. Drizzle honey-yogurt over with teaspoon; sprinkle with cumin