Carrot Cumin Parsley Soup
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.
Frequently asked questions
＋ − Can I make this soup dairy-free?
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.
＋ − What can I use instead of bone broth?
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.
＋ − How do I know when the carrots are tender enough?
The carrots should easily pierce with a fork and break apart when pressed. This ensures they ll blend smoothly for the perfect creamy texture.
＋ − Can I prepare this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Store in the refrigerator and gently reheat before serving.
Carrot Cumin Parsley Soup
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve immediately while hot.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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