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Moroccan Carrot Soup

Serves 8
4 tablespoons margarine
2 cups white onion, chopped
2 pounds large carrots, peeled, cut into ½ inch dice
5 cups chicken broth or pareve chicken broth
3 teaspoons cumin seeds (or 2 teaspoons dried ground cumin, toasted)
2 tablespoons honey
2 teaspoons fresh lemon juice
¼ teaspoon ground allspice
1 cup tofutti sour cream or yogurt (if making dairy)

Melt margarine in large saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Mix in carrots. Add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds (if using) in a small skillet over medium high heat until fragrant about 5 minutes. Cool and finely grind in spice mill.
Remove soup from heat and puree in batches in a blender or with a hand blender until smooth. Return to the same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle tofutti sour cream/yogurt over the soup and sprinkle generously with cumin.
Next up, recipe number two: an update on the traditional Greek Salad. It’s pareve, so you can serve it with any main course. The wine to serve with it is the brand new Baron Herzog Pinot Grigio. According to the Royal Wine Corporation, this is a “straw colored wine with perfume on the nose, followed by ripe pear, apple and tropical fruit notes. Light in body with a clean and elegant finish.”