Carrot Cumin Parsley Soup recipe

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Ingredients

1 tablespoon olive oil
1 pound carrots, peeled and sliced
1 small onion, roughly chopped
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups chicken bone broth
½ cup chopped fresh parsley
½ cup plain Greek yogurt
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

Nutrition Info

116 calories
carbohydrate: 13.2 g
cholesterol: 9.3 mg
fat: 5.7 g
fiber: 3.3 g
protein: 3.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1043.7 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large soup pot over medium-high heat. Add carrots and onion, cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin, cook until fragrant, 1 to 2 minutes.

  2. Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley, cook for 1 minute more.

  3. Puree with an immersion blender or in a blender until smooth. Add yogurt, blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

Recipe Yield

5 cups

Recipe Note

A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.

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