Ingredients

The following ingredients have 5 Servings
  • For the Carrot Soup:
  • 3 tablespoons unsalted butter
  • 1 large white onion, peeled and chopped (2 cups)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (New Mexican, regular or medium hot)
  • 2 pounds carrots, peeled and thinly sliced crosswise
  • 5 cups water (Substitute low-salt chicken or vegetable broth for a richer soup)
  • 1 tablespoon honey
  • 1 lemon, zested then juiced (2 tablespoons lemon juice, divided)
  • Kosher salt
  • Fresh ground black pepper
  • For the Honey Lemon Yogurt
  • 1/2 cup plain yogurt (low fat is fine)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Optional Garnish:
  • A sprinkle of cumin
  • Some lemon zest

Instruction

  • Heat butter over medium heat in a large heavy pot or Dutch oven until melted. Add onions and cook for 2 minutes, stirring, until translucent. Add cumin, chili powder and 1 1/2 teaspoons salt. Cook, stirring for 30 seconds or so. Add carrots and water. Turn the heat to high. As soon as it comes to a boil, lower heat and simmer, covered, for 20 minutes. Puree soup with an immersion blender or if using a food processor or blender, puree in batches.
  • Stir 1 tablespoon honey and 1 tablespoon lemon juice into soup. Season, to taste, with salt and pepper.
  • Whisk the yogurt with 1 tablespoon honey and 1 tablespoon lemon juice until creamy
  • Serve soup hot with a heaping tablespoon of lemon honey yogurt for each bowl. Sprinkle with a pinch of cumin and a pinch of lemon zest, if you like.