Moroccan Carrot Soup

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Serves 8
Ingredients
4 tablespoons margarine
2 cups white onion, chopped
2 pounds large carrots, peeled, cut into ½ inch dice
5 cups chicken broth or pareve chicken broth
3 teaspoons cumin seeds (or 2 teaspoons dried ground cumin, toasted)
2 tablespoons honey
2 teaspoons fresh lemon juice
¼ teaspoon ground allspice
1 cup tofutti sour cream or yogurt (if making dairy)

Directions
Melt margarine in large saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Mix in carrots. Add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds (if using) in a small skillet over medium high heat until fragrant about 5 minutes. Cool and finely grind in spice mill.
Remove soup from heat and puree in batches in a blender or with a hand blender until smooth. Return to the same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle tofutti sour cream/yogurt over the soup and sprinkle generously with cumin.
Next up, recipe number two: an update on the traditional Greek Salad. It’s pareve, so you can serve it with any main course. The wine to serve with it is the brand new Baron Herzog Pinot Grigio. According to the Royal Wine Corporation, this is a “straw colored wine with perfume on the nose, followed by ripe pear, apple and tropical fruit notes. Light in body with a clean and elegant finish.”

4 thoughts on “Moroccan Carrot Soup

  1. i just made the carrot soup now to get an early start on tonight’s chanuka party…i happen to not have any honey, allspice or lemon juice in the house and i used some veg soup mix mixed in water instead of chicken broth, but i made the recipe pretty much as is otherwise and its really good. im very happy with how it tastes and i hope everyone will enjoy it later!!! thanks so much for the great new idea!!!

  2. Just for clarification. The recipe INGREDIENTS calls for 1 CUP of Tofutti sour cream. The DIRECTIONS calls for yogurt. Are you using them interchangeably in this recipe and have simply made an error in print? So the 1 CUP of the sour cream OR yogurt is divided between the 8 cups of soup as a garnish?

    • Yes the tofutti sour cream can be replaced with yogurt if you make the soup dairy. I corrected the recipe so that it is clear. The yogurt should have said tofutti sour cream. I have made it with both and its great.

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