This soup is much more to my liking than the corn soup, not only in terms of consistency and texture, but spice. It’s the Moroccan Carrot Soup recipe from Bon Appetit, April 2010. I used carrots and onions from my CSA delivery. I’ve made ginger carrot soups before, but this recipe caught my eye because I love cumin. I simply used ground cumin instead of toasting my own cumin seeds – I am sure that the toasted cumin seeds would add another dimension to the soup, but for a quick and easy after-work dinner, ground cumin works just fine. The soup is low fat but it tastes very rich – once again the immersion blender works its magic!
It would be easy to make this vegan – simply replace the chicken broth with a vegetable based broth, and skip the yogurt on top, which isn’t essential to the dish.