Carrot Cumin Parsley Soup
Description
This delicious carrot and parsley soup is made with chicken bone broth, Greek yogurt, and spices, and is perfect served alongside your main meal.
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
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4 cups chicken bone broth
•
1/2 cup chopped fresh parsley
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1/2 cup plain Greek yogurt
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salt and ground black pepper to taste
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
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.
2
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.
3
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.