So many of you asked, so here it is!

Moroccan Carrot Soup
(adapted from Bon Appetit, April 2010)

2 tbsp butter
1 cup chopped onion
1 lb carrots (6 medium carrots)
2.5 cups of vegetable broth
1 – 1.5 heaped teaspoon of ground cumin
1 heaped tablespoon of honey
Juice of 1/2 a small lemon (about 1 tsp)
Small pinch of all spice
1/2 teaspoon of pepper

• Melt butter in a pot over medium head, add the onion and saute until softened (about 2 minutes).
• Stir in cumin and cook for another minute.
• Add carrots (chopped up) and broth and bring to boil
• Reduce heat to low-medium and summer until carrots are tender (about 20 minutes)
• Stir in honey, lemon juice, all spice and pepper
• Remove soup from heat and puree in batches until smooth
• Return to same pan (add a smidgen more boiled water if needed)

Serves 4 {next time I would double this recipe because the soup disappears very quickly and it was so popular, no one would have minded having it two, or even three days in a row!}
Total Cost: I purchased carrots on sale, so it came to about $2.25 (£1.50) for four servings of soup.
Works very well with a spinach salad and rye bread on the side!