Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Prep time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 5 c. vegetable broth; 3 c. leftover cooked carrots; 1 tsp. salt; 1 tsp. ground cumin; 1/2 tsp. ground coriander; 1/2 tsp. ground cinnamon; 1/4 tsp. ground allspice; 1/4 tsp. cayenne pepper; 3/4 c. plain low-fat yogurt; 1/2 c. toasted pepitas (shelled pumpkin seeds); 6 tbsp. olive oil; Freshly ground pepper

By Carrie PurcellPublished: Oct 7, 2013

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Andrew Purcell

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

25 mins

Cal/Serv:

239

This simple spiced carrot soup gets added crunch from toasted pumpkin seeds and a mellow flavor from a drizzle of creamy yogurt.

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Ingredients

5 cups vegetable broth
3 cups leftover cooked carrots
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. cayenne pepper
3/4 cup plain low-fat yogurt
1/2 cup toasted pepitas (shelled pumpkin seeds)
6 Tbsp. olive oil
Freshly ground pepper

Directions

1. Step 1In a food processor or blender, purée broth and carrots until smooth.
2. Step 2Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency.
3. Step 3Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.