This Moroccan spiced carrot soup recipe has a wonderful, buttery flavor from spices sizzled in oil. Whirl the carrots in a blender for a velvety, thick vegetable purée, or thin with a bit of water and serve as a soup, with a dollop of yogurt to top.
Ingredients
2 tablespoons butter or oil
1 white onion, diced
1 pound carrots, diced
3/4 cup lentils
2 1/2 cups chicken broth
1 1/2 tablespoon RawSpiceBar's Ras el Hanout
1 tablespoon honey
1 teaspoon fresh lemon juice
1/2 cup plain yogurt (to top)
2 garlic cloves, minced
Kosher salt, to taste
Stove Top Directions
1. Melt butter or oil in large saucepan over medium-high heat. Add onion, sauté 3-4 minutes. Add lentils, carrots, garlic, salt and spices and saute, 4-5 minutes.
2. Add broth and bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
3. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey and lemon juice. Season with salt and pepper.
4. Ladle soup into bowls. Drizzle yogurt over and enjoy.
Instant Pot Directions
1. Turn instant pot to saute and add butter or oil. Add onion, saute 3-4 minutes.
Add carrots, garlic, salt and spices and saute, 4-5 minutes.
2. Add broth and turn instant pot to 3 minutes on pressure cook.
3. Quick release heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey and lemon juice. Season with salt and pepper.
4. Ladle soup into bowls. Drizzle yogurt over and enjoy.
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