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Carrot Cumin Parsley Soup

Rated as 0 out of 5 Stars
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"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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35 m servings 110
Original recipe yields 5 servings (5 cups)


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  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.

Nutrition Facts

Per Serving: 110 calories; 5.6 11.9 3.5 9 1043 Full nutrition

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