Cumin-Spiced Carrot and Parsley Soup

Ingredients

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

Directions

Gently heat some oil in a big pot over medium-high heat. Toss in the chopped carrots and onion, and cook them for about 5 minutes until they start to soften. Stir in the garlic, coriander, and cumin, and let everything cook for another minute or two until you can really smell those spices. Pour in the bone broth and bring the mixture to a boil. Once it’s bubbling, turn the heat down and let it simmer for 5 to 7 minutes, or until the carrots are nice and tender. Add the parsley and cook for just another minute. Then, use an immersion blender (or carefully transfer the soup to a regular blender) and blend until it’s silky smooth. Stir in the yogurt until it’s fully combined, season with salt and pepper to taste, and serve it up in bowls. A little cilantro on top makes a lovely garnish if you have some handy.