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Yogurt-Carrot Soup Recipe
|Butter||60 Milliliter (1/4 Cup)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Mustard seeds||1⁄2 Teaspoon (3 Milliliters)|
|Ground turmeric||1⁄2 Teaspoon (3 Milliliters)|
|Ground ginger||1⁄2 Teaspoon (3 Milliliters)|
|Cayenne pepper||1⁄4 Teaspoon (1 Milliliter)|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|Ground cinnamon||1⁄2 Teaspoon (3 Milliliters)|
|Ground cumin||1⁄2 Teaspoon (3 Milliliters)|
|Carrots||1 Pound, peeled and thinly sliced (455 Grams)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Water||840 Milliliter (3 1/2 Cup)|
|Plain non-fat yogurt||480 Milliliter (2 Cups)|
|Honey||15 Milliliter (1 Tablespoon)|
|Black pepper||To Taste|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon, For Garnishing)|
Serving size: Complete recipe
Calories 1070 Calories from Fat 454
% Daily Value*
Total Fat 52 g79.6%
Saturated Fat 31.3 g156.5%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1536.1 mg64%
Total Carbohydrates 102 g34.1%
Dietary Fiber 19 g75.9%
Sugars 60.5 g
Protein 60 g119.2%
Vitamin A 1581.6% Vitamin C 115.2%
Calcium 86.6% Iron 31.3%
*Based on a 2000 Calorie diet
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.