Carrot Soup

  • 2 TB Butter
  • 1 C. Chopped Onion (1/2 an onion)
  • 1 lb. carrots (10 fat ones or 15 skinny) peeled and cut in large pieces
  • 4 C. Chicken broth
  • 1 tsp. Cumin
  • 1 tsp. cinnamon
  • 1 TB Honey
  • 1/8 tsp. allspice
  • 1 tsp. Turmeric
  • 1 tsp. Coriander
  • Greek Yogurt


Sauté onion 5 minutes in large stockpot until onion soft and just starting to caramelize.

Add carrots and stir. Add broth. Bring to a boil. Reduce heat, cover  and simmer for 20 minutes or until carrots are tender.

Puree in batches when mixture is cool.

Return to stock pot and stir in honey and spices as you bring up heat. Thin soup with water or chicken broth to achieve the desired consistency. Serve with a large dollop of Greek Yogurt and toasted nuts.