Moroccan Carrot Soup - A Spoonful of Honey Makes this Soup Go Down

Even though the weather is getting warmer, there are still those iffy in-between days when you don't know what to do.  Wear your heavy jacket or not? Eat a piping hot bowl of soup or not? My answer to the latter is always an enthusiastic YES.  I love soup, and growing up in a traditional Eastern European family, I ate it for lunch (yes lunch, not dinner) every day.

So when I saw this Moroccan Carrot Soup in this month's issue of Bon Appetit, I was intrigued.  It sounded great and quite exotic, through its use of fragrant spices such as cumin and allspice as well as sweet ingredients such as honey.  Yum! I love anything with honey and thought this soup would make a delicious dinner.  It did. Both Dan and I devoured it and especially loved making it a bit creamy with a dollop of Greek yogurt on top.  Don't worry, since this soup is low in fat, you can use a full fat Greek yogurt.  A little fat won't hurt you.

Here's the recipe for you to experiment with.  I recommend eating the soup with grilled pita bread drizzled with olive oil.