Carrot Soup with Cumin and Parsley

1. 1

   Warm the oil in a large soup pot over medium-high heat. Add the carrots and the onion; cook until slightly softened, about 5 minutes. Stir in the garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.

2. 2

   Pour in the bone broth and bring it to a boil. Reduce the heat and simmer until the carrots are tender, 5 to 7 minutes. Add the parsley; cook for 1 minute more.

3. 3

   Puree with an immersion blender or in a blender until smooth. Add the yogurt; blend until fully combined. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

• Calories 124.55 kcal Moderate
• Protein 11.67 g Good Source
• Carbs 11.28 g Moderate
• Total Fat 4.11 g Moderate
• Saturated Fat 1.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.89 mg Low Source
• Sodium 483.6 mg High
• Fiber 2.5 g Low Source
• Sugar 5.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 111.76 mg Low Source
• Iron 1.41 mg Low Source
• Potassium 491.08 mg Moderate
• Vitamin A 41.82 mcg_rae Low Source
• Vitamin C 11.84 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅