Moroccan Carrot Soup

I've got quite a few carrots left over from previous weeks. You can find the recipe online at Epicurious . 

Serves 4

2 T butter
1 C chopped white onion
1 lb large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 C)
2 1/2 C low-salt chicken broth *I'll use my own stock
1 1/2 t cumin seeds
1 T honey
1 t fresh lemon juice
1/8 t allspice
1/2 C plain yogurt, stirred to loosen

Melt butter in a 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.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4-5 mniutes; 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, and allspice. Season with salt and pepper.

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

Per serve: 155 calories, 7g fat, 3 g fiber.

** Nice light soup. I ended up just putting cumin into the soup. It seemed like it needed a  bit more that way. I liked it with the yogurt on top. Super easy to make.