Recipe: Moroccan Carrot Soup
Description: This simple spiced carrot soup gets added crunch from toasted pumpkin seeds and a mellow flavor from a drizzle of creamy yogurt.
Ingredients: [{"text": "5 c. vegetable broth"}, {"text": "3 c. leftover cooked carrots"}, {"text": "1 tsp. salt"}, {"text": "1 tsp. ground cumin"}, {"text": "1/2 tsp. ground coriander"}, {"text": "1/2 tsp. ground cinnamon"}, {"text": "1/4 tsp. ground allspice"}, {"text": "1/4 tsp. cayenne pepper"}, {"text": "3/4 c. plain low-fat yogurt"}, {"text": "1/2 c. toasted pepitas (shelled pumpkin seeds)"}, {"text": "6 tbsp. olive oil"}, {"text": "Freshly ground pepper"}]
Instructions: In a food processor or blender, purée broth and carrots until smooth.
Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency.
Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.
