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The Best of My Carrot Soup Recipes

There are as many carrot soup recipes out there as there are types of carrots (hundreds!) I have tried them all out, so you don't have to -the tastes of cumin and allspice in this recipe underline the sweetness of carrots while keeping the soup from being too plain. Try feeding this soup to your kids -it's one of the best ways to sneak in fresh veggies!

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Carrot Soup with Cumin and Allspice

Ingredients

2 tablespoons (30 mL) salted butter
1 cup (250 mL) diced white onion
1 pound (500 g) large carrots, peeled and diced
2 1/2 cups (600 mL) chicken broth
1 1/2 teaspoons (7.5 mL) cumin seeds
1 tablespoon (15 mL) honey
1 teaspoon (5 mL) fresh lemon juice
1/8 teaspoon (1 mL) allspice
1/2 cup (125 mL) plain yogurt

Directions

Melt butter in a saucepan over medium-high heat. Add the diced onion and sauté for two minutes.

Add carrots and broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Turn off the heat and puree with an immersion blender. Whisk in honey, lemon juice, yogurt, and allspice.

Toast cumin seeds in a small pan over medium-high heat until fragrant, 4 to 5 minutes, then grind them in a spice mill or crush in a ziplock bag with a hammer. Sprinkle over soup and serve immediately.

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