Moroccan Carrot Soup

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2 tablespoons (1/4 stick)	butter
1 cup	chopped white onion
1 pound	large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups	low-salt chicken broth
1 1/2 teaspoons	cumin seeds
1 tablespoon	honey
1 teaspoon	fresh lemon juice
1/8 teaspoon	ground allspice
1/2 cup	plain yogurt, stirred to loosen

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preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
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Read More http://www.epicurious.com/recipes/food/views/Moroccan-Carrot-Soup-357911#ixzz2Basyq7gP

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