Moroccan Carrot Soup with Compressed Yogurt
– courtesy Stir Kitchen & Beverage Co., Mississauga
2 tbsp butter
2 tbsp olive oil
2 tbsp diced garlic
2 tbsp diced shallots
1 leek stalk, chopped
1 white onion, chopped
1 lb carrots, chopped
2 oranges, zest and juice
2 ½ cups chicken stock
3 tbsp honey
1 tsp fresh lemon juice
2 tsp ground allspice
In a medium size pot, sauté garlic, shallots, leeks and onions in butter and oil until the garlic is translucent. Add carrots and cook for five minutes on medium heat.
Add orange zest, juice and chicken stock. Bring to a boil, reduce heat and cook for 15 minutes, or until carrots are soft and tender. Remove pot from heat.
Working in batches purée/blend until smooth. Return to the same pot. Whisk in the honey, lemon juice, and allspice.
Season with salt and pepper. Garnish with yogurt to serve.
½ cup plain yogurt, stir to loosen
4 tbsp honey
1 orange, zest and juice
In a medium sized mixing bowl, add all the ingredients together and mix.