Moroccan-Spiced Vegetable Beef Soup

• 1 tablespoon canola oil
• 2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 2 teaspoons dry mustard
• 12 cups beef broth, plus reserved meat (see recipe)
• Kosher salt and freshly ground pepper to taste
• 15 shallots, peeled
• 12 medium carrots, peeled and cut into 1 1/2-inch lengths
• 3 tablespoons unsalted butter, melted
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 6 large red potatoes, scrubbed and cut into large chunks
• 1 1/2 teaspoons kosher salt
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons chopped cilantro
• Freshly ground pepper to taste
• 1 1/2 cups plain low-fat yogurt
• 1/4 cup Dijon mustard
• 1 tablespoon ground cumin
• 18 teaspoon cayenne
• 18 teaspoon kosher salt
• 1 tablespoon chopped cilantro

1. To make the soup, heat the oil in a large pot over low heat.
2. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds.
3. Add the broth, raise heat and simmer for 20 minutes.
4. Reheat before serving and add salt and pepper to taste.
5. To make the carrots, preheat the oven to 425 degrees.
6. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes.
7. Set aside.
8. Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water.
9. Boil until tender, about 8 minutes.
10. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper.
11. Set aside.
12. In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt.
13. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls.
14. Garnish the yogurt with cilantro.
15. Ladle the soup into 6 bowls.
16. Serve, passing the condiments separately.

canola oil, ground coriander, ground cumin, mustard, beef broth, kosher salt, shallots, carrots, unsalted butter, kosher salt, freshly ground pepper, red potatoes, kosher salt, unsalted butter, cilantro, freshly ground pepper, yogurt, dijon mustard, ground cumin, cayenne, kosher salt, cilantro

Taken from cooking.nytimes.com/recipes/7565 (may not work)