A morning at Chicago Green City Market and a Carrot Soup

Quick Carrot Soup
Serves 2-4

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2″ knob of fresh ginger, peeled and grated
a large bunch of carrots, greens removed, peeled, and roughly chopped
2 cups vegetable broth
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground coriander
1 1/2 teaspoon fresh lemon juice
greek yogurt, for serving
a few handfuls of cilantro, roughly chopped

1.) In a large pot or Dutch Oven, heat oil over medium-high heat. Saute onions for 10 minutes; until begin to turn golden. Add garlic and ginger and saute for 1 minutes. Add carrots and saute for 2 minutes.

2.) Add broth, bring to a boil, reduce heat, cover, and simmer until carrots are very tender; 20-30 minutes.

3.) Cool slightly and puree in batches. Return to pot and stir in cumin and coriander. Serve garnished with a spoonful of yogurt and a large handful of chopped cilantro.

4 responses to “A morning at Chicago Green City Market and a Carrot Soup

  1. Beautiful colours and pictures! I’ve recently rediscovered soup, and this looks great with cumin and fresh cilantro – my favourite flavours! :)

  2. What a winning combination…the Chicago Green City Market and an easy to prepare, delicious carrot soup! Can’t wait to share this with our Cabot Greek yogurt fans.

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