Moroccan 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.

INSTAPOT-

  1. Saute onions in butter in instapot.

  2. Add carrots and chicken broth

  3. Close top and put on Soup setting

  4. Puree in container with a stick blender

  5. Add spices

  6. Taste and enjoy!!