Carrot Cumin Parsley Soup

Directions

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.