Carrot and Parsley Soup with a Hint of Cumin

Ingredients 0/11

Directions

Lightly heat some oil in a large pot over medium-high heat. Toss in the chopped carrots and onion, and cook them for about five minutes until they start to soften. Next, add the garlic, coriander, and cumin—let those spices cook for a minute or two until you can really smell their aroma. Pour in the bone broth and bring everything to a boil, then lower the heat and let it simmer until the carrots are nice and tender, around 5 to 7 minutes. Stir in the parsley and cook for just another minute to let it wilt. Use an immersion blender right in the pot, or carefully transfer the soup to a blender, and puree until smooth. Stir in the yogurt until it’s fully mixed in, then season with salt and pepper to taste. Serve it up in bowls and sprinkle some fresh cilantro on top for a little extra flavor.