Creamy Carrot Soup with Yoghurt & Cumin

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Too many carrots!! Had to clear out the veggie drawer before the next farm share box this week, and this carrotty deliciousness was the result. Creamy and tangy, this is a very versatile recipe – substitute onions or shallots for leeks, add a sweet potato in the place of some of the carrots, use lime juice instead of lemon, omit the yoghurt to keep it dairy-free or use almond or cow’s milk in its place for a thinner soup.

Creamy Carrot Soup with Yoghurt & Cumin
  1. 2 tbsp butter, coconut or olive oil
  2. 1 c sliced leeks, white parts only
  3. 1/2 c diced celery (about 2 ribs)
  4. 2 cloves garlic, crushed
  5. 4 c peeled, sliced carrots
  6. 4 c low-sodium chicken or veggie broth
  7. 1.5 c water
  8. 1 c. red lentils, picked over and rinsed
  9. 3 tsp ground cumin
  10. 1.5 tsp ground coriander
  11. 1/2 tsp turmeric
  12. 1/4 tsp cinnamon
  13. 1-1.5 tsp sea salt (to taste, start with 1 tsp)
  14. 1/4 tsp pepper
  15. juice of one lemon
  16. 1 c plain yoghurt (greek or regular)
  1. In a large soup pot or dutch oven, melt butter over medium heat.
  2. Add leeks, celery and garlic and cook about 5 minutes or until softened.
  3. Add carrots, broth, water, lentils, cumin, coriander, turmeric, cinnamon, salt & pepper and bring to a boil.
  4. Cover and reduce heat to a simmer for another 20 minutes or so or until carrots and lentils are tender.
  5. Remove from heat and let cool slightly.
  6. Stir in lemon juice and yogurt and puree with immersion blender or in batches in a stand blender until smooth, adding more salt to taste as necessary.
  7. Makes 10 cups.
simple balance


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