"This soup is just right on those cold days when you want something rich, but not heavy. Serve with a big slice of buttered crusty bread."
Ingredients
- 2 pounds carrots, peeled and cut into half-inch pieces
- 2 tablespoons extra-virgin olive ol
- 1 medium-sized onion, sliced
- 1 garlic clove, minced
- 2 teaspoons cumin, ground
- 2 teaspoons coriander, ground
- 6 cups chicken or vegetable stock
- Salt and pepper to taste
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
Preparation
Adapted from a recipe by Claire Livia Lassam
To make the yogurt sauce, mince garlic as finely as you can, then sprinkle a bit of the salt over top. Using the flat edge of your knife, press down over and over again until the garlic becomes a purée. Add to yogurt and mix in the remaining salt. Set aside.
In a large pot over medium heat, warm the olive oil. Add the onion and cook until it is soft and translucent and just beginning to brown around the edges. Add the garlic and cook until it becomes fragrant, then stir in the cumin and coriander. Stir for 45 seconds.
Add the carrots and the stock then simmer until the carrots are cooked through, about 20 to 30 minutes. Purée — with an immersion blender or standing blender — adding salt and pepper to taste. Serve in bowls topped with yogurt sauce.
