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
- 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.
- Add broth and bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
- 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.
- Ladle soup into bowls. Drizzle yogurt over and enjoy.
Instant Pot Directions
- 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.
- Add broth and turn instant pot to 3 minutes on pressure cook.
- 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.
- Ladle soup into bowls. Drizzle yogurt over and enjoy.
