Moroccan Carrot Soup

I totally thought I was on the ball last week, placing my Amazon Fresh order on Sunday night for the week's groceries. I had my dinners planned out and I was really looking forward to making this Moroccan Carrot Soup. Then when I was going to bed, I realized I forgot to include carrots in my grocery order. Kind of a key ingredient in when Monday nights dinner is carrot soup...ooops!

Since I'm posting this you know I got my hands on some carrots and boy did this soup really hit the spot! I definitely wish I would have doubled the batch. Even Mr. KMW who was totally skeptical of Carrot soup had 3 bowls...hence me wishing I doubled the batch. I was pretty sad when I didn't have any leftover to bring for lunch on Tuesday. Guess I'll have to make it again!

Keep readng for the recipe adapted from Epicurious, that sight has such great recipes. I mean remember that glorious dinner Amanda served using recipes from there?

Ingredients
2 tablespoons butter
1-1/2 cups shallots, chopped
2 tablespoons ginger, grated
1 pound carrots, peeled and cut into 1/2 inch pieces
1 tablespoon honey
juice from 1 lemon
1 teaspoon cayenne pepper
1/8 teaspoon allspice
salt
pepper
1-2 teaspoons ground cumin
greek yogurt

Directions
Melt butter in stove top pan or dutch oven over medium high heat. Add onion and ginger and cook for 2 to 3 minutes. Add in carrots and broth and bring to a boil. Reduce heat, cover and let simmer for about 25 to 30 minutes or until carrots are tender. 

Remove soup from heat, and use bleder to puree in batches. Return pureed soup to pan and whisk in honey. Stir in lemon juice, cayenne pepper and all spice. Season with salt and pepper.

Serve in bowls, sprinkling with cumin and placing a dollop of greek yogurt on top. Enjoy!