
i’ve kinda been going crazy making soup lately. it’s been so cold that all i want to do is warm up in my cardigan, sweatpants, and hushpuppies by the fireplace drinking soup (see chicken soup … that i’m ALMOST finished eating finally).
i bought a bag of carrots for last week’s party, but totally didn’t get to use any of them. instead of letting it go to waste, i remembered that i visited a restaurant – perhaps le cheval? – that starts each meal with a bowl of the creamiest carrot soup. also, i thought an orangey soup would be fun, both in honor of the sf giants and in time for halloween!
so i looked up recipes and found this one from epicurious. i pretty much followed the instructions — minus the measuring (just do it by taste). the only other problem i had was figuring out which spice from my unlabeled spice rack was cumin and which one was allspice. because i didn’t have whole cumin seeds, i just used the packaged ground cumin, which seemed to work fine. overall, it turned out pretty deliciously and can’t wait to serve some to mgs when he gets home in a few minutes!
serves: 4 / cooking time: about 40 minutes
ingredients
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (i used 3/4 of a 2lb bag)
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

1. 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.
2. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. (i didn’t do this, but let me know how that works out!)
3. 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.
4. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
my suggestions: some of the other recipes i saw asked for cayenne pepper and/or curry. i think i might try adding a bit of both into the next batch just to see how it affects the flavor. i imagine the curry would give it a really nice punch. overall, this was SUPER easy to make and is a great soup for the times!