Carrot Cumin Parsley Soup

Name: Carrot Cumin Parsley Soup
Total time: 35
Yield: 5
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

Recipe by Crystal Russell Gates from allrecipes.com

Dinner 35 Mins.

Ingredients

5 servings

•

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

Instructions

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.