Recipe by Cheryl T-Z
Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.
Top Review by Iceland
we put the spices in directly to give it an even stronger taste. This soup turned out rich and filled well but it was a perfect comfort food and i loved the corrot flavour as it just fits for easter! Thank you!
- 3 tablespoons butter
- 1 onion, chopped
- 3 potatoes, cubed
- 6 carrots, sliced
- 3 stalks celery, chopped
- 4 garlic cloves
- 1⁄4 cup soy sauce
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon white pepper
- 1⁄4 cup fresh dill
- 2 1⁄2 cups heavy cream (or milk, or half-and-half)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
Directions See How It's Made
- Melt butter 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 soy sauce, cream, dried spices, half-and-half and 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.