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Carrot and Cumin Soup with Yogurt Drizzle

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (optional for extra depth)
  • 1 kg (about 6 large) carrots, peeled and sliced
  • 4 cups vegetable broth (or chicken broth)
  • Salt and freshly ground black pepper, to taste
  • Juice of ½ lemon (for brightness)
  • For the Yogurt Drizzle:
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon water (to thin, as needed)
  • Pinch of salt
  • For Garnish (Optional):
  • Fresh parsley or cilantro, chopped
  • Toasted cumin seeds or pumpkin seeds
  • Drizzle of olive oil

Instructions
 

  • Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until translucent. Add garlic, cumin, and coriander. Sauté for another minute until fragrant.
  • Add carrots: Stir in sliced carrots and coat them well in the spices.
  • Add broth: Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, until carrots are tender.
  • Blend: Use an immersion blender to puree the soup until silky smooth (or blend in batches in a regular blender).
  • Adjust seasoning: Add salt, pepper, and lemon juice. Taste and adjust as needed.
  • Make yogurt drizzle: Mix yogurt, lemon juice, water, and salt in a small bowl until smooth.
  • Serve: Ladle soup into bowls and drizzle yogurt on top. Garnish with herbs or toasted seeds.