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Indian Spiced Carrot Turmeric Ginger Soup with Cumin Yogurt
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Small Bowl

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound carrots, peeled and chopped
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain yogurt
  • 1 teaspoon ground cumin

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
  • Stir in the carrots, grated ginger, turmeric, cumin, and coriander. Cook for 2 minutes until the spices smell fragrant.
  • Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the carrots are tender.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Return the pot to low heat to keep warm.
  • In a small bowl, mix the yogurt with the remaining teaspoon of cumin. Ladle the soup into bowls and add a spoonful of the cumin yogurt on top.

Notes

Make the soup a day ahead so the spices settle and the flavor deepens. If the soup thickens in the fridge, thin it with a splash of broth when reheating. Skip the yogurt for a dairy-free version and add an extra pinch of cumin to the broth instead.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Immersion Blender, Small Bowl