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Carrot Cumin Parsley Soup

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Carrot Cumin Parsley Soup



Ingredients :

  • 1 tablespoon olive oil
  • 1 pound carrots
  • peeled and sliced
  • 1 small onion
  • roughly chopped
  • 3 cloves garlic
  • chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cups chicken bone broth
  • ½ cup chopped fresh parsley
  • ½ cup plain Greek yogurt
  • salt and ground black pepper to taste
  • ¼ cup chopped fresh cilantro
  • or to taste
  • Methods :

  • 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.
  • 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.
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