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.
Beautiful colours and pictures! I’ve recently rediscovered soup, and this looks great with cumin and fresh cilantro – my favourite flavours! 🙂
Thank you, Malin! Cilantro is probably one of my favorite tastes on the planet… i always throw handfuls of it on soups and tacos!!!
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.
thanks, candace! have you had the chance to go to green city? very impressive market – we are lucky to have it here in chicago!!