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Spiced Carrot Soup

Serves 8

1 large onion, chopped
2 Tbsp olive oil
2 lbs carrots, peeled and sliced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
2 Tbsp honey
pinch of cayenne pepper
6 cups chicken broth, vegetable broth, or water
2 tsp fresh lemon juice
1/2 cup plain yogurt
chopped fresh mint, cilantro, or flat-leaf parsley (optional)

In a small skillet, cook the onion in the oil over medium heat until tender, about 10 minutes. Scrape the onion into a large slow cooker. Add the carrots, garlic, cumin, cinnamon, honey, cayenne, and broth. Cover and cook on low for 8 hours, or until the carrots are very tender. Let cool slightly.

Transfer the soup to a blender and puree until smooth, or use an immersion blender. Add the lemon juice and taste for seasonings. Reheat the soup if necessary. Spoon the soup into bowls, top with a little yogurt and the herbs, if using, and serve.

The Mediterranean Slow Cooker
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Header photo by
Gillian Gunson