Carrot Cumin Parsley Soup

This delicious carrot and parsley soup is made with chicken bone broth, Greek yogurt, and spices, and is perfect served alongside your main meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 116 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 small onion, roughly chopped
• 1 pound carrots, peeled and sliced
• 4 cups chicken bone broth
• 0.5 cup chopped fresh parsley
• 0.25 cup chopped fresh cilantro, or to taste
• 0.5 cup plain Greek yogurt

Recipe Instructions

Step 1

Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.

Step 2

Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.

Step 3

Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.