Parsley Soup with Carrots and Cumin

Ingredients

• 1 tablespoon olive oil
• 1 pound carrots, peeled and sliced
• 1 small onion, roughly chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cups chicken bone broth
• ½ cup chopped fresh parsley
• ½ cup plain Greek yogurt
• salt and ground black pepper to taste
• ¼ cup chopped fresh cilantro, or to taste

Directions

Warm some oil in a big pot over medium-high heat. Toss in the carrots and onion, and cook them for about 5 minutes until they start to soften. Then add the garlic, coriander, and cumin, cooking for another minute or two until everything smells amazing. Pour in the bone broth and bring it to a boil, then turn the heat down and let it simmer until the carrots are nice and tender, about 5 to 7 minutes. Stir in the parsley and cook for just a minute more. Use an immersion blender right in the pot, or carefully transfer the soup to a blender, and puree it until smooth. Mix in the yogurt until it’s all well combined. Finally, taste and season with salt and pepper, then ladle the soup into bowls and sprinkle some fresh cilantro on top before serving.