The motion picture 'Casablanca' was the theme for the meals served the last week of August and that meant an all-Moroccan day. The soup served at this day's brunch, Moroccan Carrot Soup, brought the best attributes of this hearty root vegetable... from the earthy tones of the root to the enigmatic notes of roasted cumin and finishing with the bright flavors brought by the yogurt. Give this soup a try.
- Chez
Ingredients:
• 2 tablespoons (1/4 stick) butter
• 1 cup chopped white onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1 cup sour cream
• 1/2 cup plain yogurt, stirred to loosen
Preperation:
- 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.
- 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,sour cream and allspice.
- Season with salt and pepper.
- Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
