Yogurt-Carrot Soup Recipe
This Yogurt-Carrot Soup in addition to being healthy serves as a perfect appetizer. This easy-to-make Yogurt-Carrot Soup recipe makes you yearning for more! Cook on!
Summary
Ingredients
1/4 cup (60 ml) butter
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (3 ml) mustard seeds
1/2 tsp (3 ml) ground turmeric
1/2 tsp (3 ml) ground ginger
1/4 tsp (1 ml) cayenne pepper
1/2 tsp (3 ml) salt
1/2 tsp (3 ml) ground cinnamon
1/2 tsp (3 ml) ground cumin
1 lb (455 g) carrots, peeled and thinly sliced
1 tbs (15 ml) lemon juice
3 1/2 cups (840 ml) water
2 cups (480 ml) Nonfat Plain Yogurt
1 tbs (15 ml) honey black pepper, optional fresh parsley, chopped, for garnish
Directions
Melt the butter in a skillet and saute the onion and garlic until they are golden.
Add the mustard seeds, turmeric, ginger, cayenne, salt, cinnamon and cumin and saute for several minutes, stirring constantly.
Add the carrots and lemon juice, stir to combine and continue cooking for several more minutes.
Add 2 cups of water.
Cover and simmer for at least 1/2 hour or until the carrots are tender.
Puree the carrot mixture in a blender with the remaining 1 1/2 cups of water.
Pour the puree into a soup pot and stir in the yogurt with a whisk.
Add the honey and heat the soup gently.
Do not boil after adding the yogurt or the soup will curdle.
Sprinkle with black pepper, if desired.
Add the mustard seeds, turmeric, ginger, cayenne, salt, cinnamon and cumin and saute for several minutes, stirring constantly.
Add the carrots and lemon juice, stir to combine and continue cooking for several more minutes.
Add 2 cups of water.
Cover and simmer for at least 1/2 hour or until the carrots are tender.
Puree the carrot mixture in a blender with the remaining 1 1/2 cups of water.
Pour the puree into a soup pot and stir in the yogurt with a whisk.
Add the honey and heat the soup gently.
Do not boil after adding the yogurt or the soup will curdle.
Sprinkle with black pepper, if desired.
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