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Carrot Cumin Parsley Soup
Gluten Free
International

Carrot Cumin Parsley Soup

A warming and flavorful twist on classic carrot soup, featuring aromatic spices and fresh herbs for a satisfying, relatively low-carb meal.
Gluten Free
International

Carrot Cumin Parsley Soup

A warming and flavorful twist on classic carrot soup, featuring aromatic spices and fresh herbs for a satisfying, relatively low-carb meal.

35 mins

Prep Time

20 mins

Cook Time

Easy

Level

Serves 5

Servings

35 mins

Prep Time

20 mins

Cook Time

Easy

Level

Serves 5

Servings

This vibrant carrot soup transforms the humble root vegetable into something truly special. The combination of warm cumin and coriander creates an earthy depth, while fresh parsley adds brightness and color. A dollop of Greek yogurt makes it creamy without heavy cream, keeping it relatively light yet satisfying. Perfect for chilly evenings when you want something comforting but not too heavy.

Ingredients

  • olive oil
    1
    tablespoon
  • carrots
    1
    pound
  • onion
    1
    small
  • garlic
    3
    cloves
  • ground coriander
    1
    teaspoon
  • ground cumin
    1
    teaspoon
  • chicken bone broth
    4
    cups
  • fresh parsley
    ½
    cup
  • Greek yogurt
    ½
    cup
  • salt and pepper
    to taste
  • fresh cilantro
    ¼
    cup

Tips

  1. Make it vegan by using vegetable broth and substituting coconut cream for the Greek yogurt.

  2. Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

  3. Stir in some cooked lentils or chickpeas for extra protein and fiber.

  4. Replace parsley with fresh mint for a different herbaceous note.

  5. Garnish with toasted pumpkin seeds or a drizzle of tahini for added texture.

Storage

Store leftover soup in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop, adding a splash of broth if needed to thin. The soup can also be frozen for up to 3 months - thaw overnight in the refrigerator before reheating.

Steps:

Sauté the vegetables
Heat olive oil in a large soup pot over medium-high heat. Add the sliced carrots and chopped onion, cooking until they begin to soften, about 5 minutes. Stir occasionally to prevent sticking.
Add aromatics and spices
Add the chopped garlic, ground coriander, and cumin to the pot. Cook for 1 to 2 minutes, stirring constantly, until the spices become fragrant and aromatic.
Simmer with broth
Pour in the chicken bone broth and bring the mixture to a boil. Reduce heat to maintain a gentle simmer and cook until the carrots are completely tender, about 5 to 7 minutes. Add the chopped parsley and cook for 1 minute more.
Blend and finish
Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches. Stir in the Greek yogurt and blend until thoroughly incorporated. Season with salt and pepper to taste.
Serve and garnish
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve immediately while hot.

Nutritions

  • Calories

    116 kcal

    Energy

    485 kJ

    Protein

    4 g

    Fat

    6 g

    Carbohydrates

    13 g

    Fiber

    3 g

    Sugars

    8 g

    Salt

    0.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Make it vegan by using vegetable broth and substituting coconut cream for the Greek yogurt.

  2. Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

  3. Stir in some cooked lentils or chickpeas for extra protein and fiber.

  4. Replace parsley with fresh mint for a different herbaceous note.

  5. Garnish with toasted pumpkin seeds or a drizzle of tahini for added texture.

FAQ

Yes! Simply replace the Greek yogurt with coconut cream or cashew cream for a rich, dairy-free version. You can also omit it entirely for a lighter soup.
Regular chicken broth, vegetable broth, or even water with extra seasoning will work. Bone broth adds richness, but any liquid base will create a delicious soup.
The carrots should easily pierce with a fork and break apart when pressed. This ensures they’ll blend smoothly for the perfect creamy texture.
Absolutely! This soup actually tastes better the next day as the flavors meld together. Store in the refrigerator and gently reheat before serving.