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Ingredients
| olive oil: 1 Tbl |
| onions: 1 (chopped) |
| russet potatoes: 3 whole potatoes (cubed) |
| carrots: 6 (sliced) |
| celery: 3 stalks (chopped) |
| garlic: 4 cloves |
| ground cumin: 1 tsp |
| cayenne pepper: 1/4 tsp |
| chili powder: 1 tsp |
| ground turmeric: 1/2 tsp |
| white pepper (ground): 1/4 tsp |
| fresh dill weed (sprigs): 1/4 cup |
| nonfat milk: 2 cups |
| nonfat plain yogurt: 1 cup |
| lemon juice: 2 Tbl |
Somewhat Healthier Creamy Spicy Carrot Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
11 serving(s)
Tags
- Heat olive oil in the bottom of a large pot.
- Add onion and sauté until onion is somewhat translucent.
- Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
- Add water.
- Bring to a boil.
- Add carrots, garlic, and celery.
- Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
- Remove from heat and cool for 5 minutes.
- Puree soup in food processor until smooth.
- Add milk, dried spices, and_half_ the fresh dill.
- In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
- To serve, ladle carrot soup into bowl and garnish with yogurt sauce.