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.
