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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
5
Yield:
5 cups
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

116 calories; protein 3.6g 7% DV; carbohydrates 13.2g 4% DV; fat 5.7g 9% DV; cholesterol 9.3mg 3% DV; sodium 1043.7mg 42% DV. Full Nutrition
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