Moroccan Carrot Soup

This is an easy first course and delicious when served with Stony Hill White Riesling. Although there are many similar recipes available online, I adapted this one from Sunset Magazine.

Ingredients

1 Tbsp. olive oil
1/2 cup finely chopped white onion
3 large carrots peeled and chopped into 1/4" discs
4 cups low sodium, fat free chicken broth
1 Tbsp honey
1-1/2 tsp Meyer lemon juice
1/4 tsp ground cumin
1/4 tsp ground allspice
1/2 cup plain yogurt

Preparation

Warm olive oil in a large saucepan over medium heat.  Add onion and saute for 2 minutes.  Stir the carrots into the onions and saute for 2 more minutes.  Add 2-1/2 cups chicken broth and bring to a boil.  Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.  Remove soup from heat.  Puree in batches in blender until very smooth and light in texture.  Return to saucepan.  Add the remaining 1-1/2 cups chicken broth to thin the soup.  Whisk in honey, lemon juice, allspice, and cumin, and adjust seasonings to maximize the spicy flavors of the soup.  Serve hot and garnish with a swirl of yogurt in each bowl and a light sprinkle of cumin on top.