Moroccan Carrot Soup

5 cups vegetable broth

3 cups leftover cooked carrots

1 tsp. salt

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. cayenne pepper

¾ cup plain low-fat yogurt

½ cup (about 2 ounces) toasted pepitas (shelled pumpkin seeds)

6 tbsp. olive oil

Freshly ground pepper

Preparation:

In a food processor or blender, purée broth and carrots until smooth. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with ¼ to ½ cup water, if necessary, to achieve desired consistency. Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper. Serves: 6.