It's nice when a recipe is able to transport you to another place. I made this soup for the first time when Collin and I first moved into our home three years ago. We had just completed the last project for our home.

It was a cool Fall night, we spread out a blanket on the deck we had just completed, lit a few candles and had a bowl of this soul-comforting soup. With lovely notes of cumin paired with the sweetness of the carrots, it easily became one of my favorite recipes to make in the Fall. 



(makes about 4 cups) 

From Epicurious 

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups low-salt chicken broth
  • 1 1/2 teaspoons cumin seeds/ground cumin
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup plain yogurt, stirred to loosen
  • 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.  Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

    Remove soup from heat. Puree in batches with hand blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle with cumin.


    Soup can be stored in the fridge in a glass tupperware container for up to 5-6  days or in the freezer for up to 4-5 months.  


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