Rating: 3 stars
53 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 13
  • 2 star values: 14
  • 1 star values: 8

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
30 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

226 calories; fat 11g; saturated fat 2g; sodium 540mg; protein 3g; carbohydrates 31g; sugars 15g; fiber 9g; iron 2mg; calcium 114mg.
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