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 caloriescarbohydrate: 13.2 gcholesterol: 9.3 mgfat: 5.7 gfiber: 3.3 gprotein: 3.6 gsaturatedFat: 1.4 gservingSize: -sodium: 1043.7 mgsugar: 6.8 gtransFat: : -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.