Spiced Carrot Soup

spiced-carrot-soup
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 226 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 540 mg
    • Protein 3 g
    • Carbohydrate 31 g
    • Sugar 15 g
    • Fiber 9 g
    • Iron 2 mg
    • Calcium 114 mg

Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, paprika, and ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the broth and 2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are soft, 12 to 15 minutes.Working in batches, puree in a blender until smooth. Stir in the lemon juice.Serve the soup topped with the yogurt, olive oil, and pepper.

Ingredients

  1. Check 3 tablespoons olive oil, plus more for serving
  2. Check 2 onions, chopped
  3. Check 2 pounds carrots, sliced
  4. Check 1 tablespoon fresh thyme leaves
  5. Check 1 tablespoon paprika
  6. Check kosher salt and black pepper
  7. Check 4 cups low-sodium vegetable broth
  8. Check 2 tablespoons lemon juice
  9. Check plain yogurt, for serving

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, paprika, and ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the broth and 2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are soft, 12 to 15 minutes.
  2. Working in batches, puree in a blender until smooth. Stir in the lemon juice.
  3. Serve the soup topped with the yogurt, olive oil, and pepper.