Carrot Cumin Parsley Soup recipe
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Ingredients
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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
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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 Carrot Cumin Parsley Soup
Directions
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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.
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.
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.