Recipe Carrot Soup
~ Aromatic and Creamy ~

Aromatic while cooking, this recipe for carrot soup produces a sensational creamy result.  Be very careful not to overheat once the yogurt is added.

recipe carrot soup

Serves 4


  • ¼ cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ginger (I used freshly grated ginger)
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 1 pound carrots, peeled and thinly sliced 454 grams
  • 1 Tablespoon lemon juice
  • 3½ cups water
  • 2 cups plain yogurt (I used 1 cup yogurt; next time will try with 2 cups for a creamier soup)
  • 1 Tablespoon honey
  • Black pepper (optional)
  • Chopped fresh parsley (or cilantro), for garnish


Melt the butter in a skillet and saute the onion and garlic until they are golden.  Add the mustard seeds, turmeric, ginger cayenne, salt, cinnamon and cumin and saute for several minutes, stirring constantly.  Add the carrots and lemon juice, stir to combine and continue cooking for several more minutes.  Add 2 cups of water.  Cover and simmer for at least ½ hour or until the carrots are tender.

Puree the carrot mixture in a blender (I used handheld blender) with the remaining 1½ cups of water.  Pour the puree into a soup pot and stir in the yogurt with a whisk.  Add the honey and heat the soup gently; don't let it boil.  Sprinkle with black pepper, if desired.  Serve hot garnished with parsley or cilantro.

Yogurt Carrot Soup recipe taken from "The Stoneyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg.

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