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Yogurt-Carrot Soup

Fresh.n.Natural's picture
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!
Ingredients
  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)
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.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Milk Product

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