THE RECIPE JOURNAL · Lunch
Flavorful Carrot, Cumin, and Parsley Soup
This vibrant soup combines sweet carrots with warm cumin and fresh parsley for a comforting and nutritious meal. It’s easy to make, packed with flavor, and perfect for cozy evenings or a light lunch.
FROM THE KITCHEN • Flavorful Carrot, Cumin, and Parsley Soup
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium-high heat. Toss in the carrots and onion, and cook them until they start to soften, about five minutes. Then add the garlic, coriander, and cumin, stirring for a minute or two until everything smells amazing. Pour in the bone broth and bring it all to a boil. Once boiling, lower the heat and let it simmer until the carrots are nice and tender, around 5 to 7 minutes. Stir in the parsley and cook for just another minute. Use an immersion blender right in the pot, or carefully transfer the soup to a blender, and puree until smooth. Mix in the yogurt until it’s fully combined, then season with salt and pepper to taste. Serve it up in bowls and sprinkle with some fresh cilantro on top.
Why you’ll love it
This soup is a wonderful blend of sweet carrots and warm cumin, balanced by fresh parsley. It’s comforting, nutritious, and full of vibrant flavors that feel both familiar and exciting.
How to serve
Serve this soup warm with a drizzle of olive oil or a dollop of yogurt on top. It pairs well with crusty bread or a simple green salad for a light meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This soup also freezes well for up to 2 months.
