This vibrant soup is a fresh and comforting way to enjoy the bright flavors of parsley and sweet carrots. A hint of cumin adds a warm, earthy touch that makes each spoonful feel cozy and satisfying.
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Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Pro Cooking Tips
Sauté the carrots gently to bring out their natural sweetness before adding the broth.
Use fresh parsley for the best flavor and vibrant color.
Adjust the cumin amount to your taste; start with a small pinch and add more if needed.
Ingredients
0/11
Nutrition Facts
150Calories
Fat
7 g
Carbs
15 g
Protein
5 g
Fiber
4 g
Sugar
7 g
Sodium
600 mg
Serving Size: 1 serving
*Nutrition values are estimates and may vary.
Why This Recipe Is So Delicious
This soup is bright and flavorful, combining fresh herbs with the earthiness of carrots and a warm touch of cumin. It’s light yet satisfying, making it perfect for any season. Plus, it’s easy to prepare and packed with nutrients.
Directions
Warm some oil in a big pot over medium-high heat. Toss in the carrots and onion, and cook them for about 5 minutes until they start to soften. Then add the garlic, coriander, and cumin, cooking for another minute or two until everything smells amazing. Pour in the bone broth and bring it to a boil, then turn the heat down and let it simmer until the carrots are nice and tender, about 5 to 7 minutes. Stir in the parsley and cook for just a minute more. Use an immersion blender right in the pot, or carefully transfer the soup to a blender, and puree it until smooth. Mix in the yogurt until it’s all well combined. Finally, taste and season with salt and pepper, then ladle the soup into bowls and sprinkle some fresh cilantro on top before serving.
76
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Recommendations
Serve this soup warm with a slice of crusty bread or a dollop of yogurt on top. It also pairs well with a simple green salad for a light meal or as a starter for a larger dinner.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens. This soup can also be frozen for up to two months.
Frequently Asked Questions
Can I use vegetable broth instead of chicken bone broth?
Yes, vegetable broth works well as a vegetarian alternative and will keep the soup flavorful.
How can I make this soup vegan?
Use vegetable broth and substitute the Greek yogurt with a plant-based yogurt or coconut cream.
Can I prepare this soup in advance?
Yes, it can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage.
What can I use if I don’t have an immersion blender?
You can carefully transfer the soup in batches to a regular blender and puree until smooth.
Is it okay to skip the yogurt?
Yes, but the yogurt adds creaminess and a slight tang. You can omit or replace it with cream or coconut milk.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Can I add other vegetables to this soup?
Yes, mild vegetables like potatoes or parsnips can be added for extra texture and flavor.
What is the purpose of adding fresh parsley at the end?
Adding parsley late preserves its bright flavor and color, enhancing the soup’s freshness.
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