Yogurt Carrot Soup

Soup, Salads & Sides
Yield 3-4 Servings
Skill Level Intermediate


  1. Melt the butter in a skillet and sauté the onion and garlic until they are golden.
  2. Add the mustard seeds, turmeric, ginger, cayenne, salt, cinnamon, and cumin and sauté for several minutes, stirring constantly.
  3. Add the carrots and lemon juice, stir to combine, and continue cooking for several more minutes.
  4. Add 2 cups of water. Cover and simmer for at least ½ hour or until carrots are tender.
  5. Puree the carrot mixture in a blender (or use an immersion blender) with the remaining 1 ½ cups of water.
  6. Pour the puree into a soup pot and stir in the yogurt with a whisk.
  7. Add the honey and heat the soup gently; don’t let it boil.
  8. Sprinkle with black pepper, if desired. Serve hot, garnished with parsley.

By Meg Cadoux Hirshberg From Stonyfield Farm Yogurt Cookbook


There aren't currently any comments on this recipe.

Post a Comment

Sign up for our monthly newsletter!