Moroccan Carrot Soup

Here you see Jesse back in the summer pulling the first of the season's carrots. Well, we are still selling some great ones. 

   I'm going to put in a Carrot Soup recipe which is adapted from Epicurious. It's a new one to me but I'm a sucker for anything with Cumin, lemon and Allspice.

INGREDIENTS

• 2 tablespoons (1/4 stick) unsalted butter

• 1 cup chopped TSFF "spanish" onions*

• 1 pound TSFF orange carrots, scrubbed but not 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

• 1/2 cup plain yogurt, stirred to loosen

INSTRUCTIONS

1. Melt butter in large saucepan over medium-high heat. Add onion; saute 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

2. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in **spice mill.

3. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

4. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

* We are now out of the Candy Onions and are selling a stronger cooking onion, which looks quite similar, but as it keeps better we wait till we're out of the Candy to display them.

** I have an old electric coffee mill which does an excellent job with many whole spices, something I recommend using over pre-ground powdery spices. For allspice, I buy whole seeds and grate one with a microplane grater, as usually you don't need enough to require the use of a mill or grinder.