Somewhat Healthier Creamy Spicy Carrot Soup

READY IN: 50mins
Recipe by Cheryl T-Z

This is a lower-fat, lower-salt version of my carrot soup (Creamy Spicy Carrot Soup). It's still rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. Serve hot or cold.

Top Review by Xophmeister

It didn't taste much like carrots when done, but it was yummy -- the spices really gave it an interesting flavour. The only other thing worth mentioning is the stage, "Add water." -- exactly how much water is left to you! I ended-up putting too much in and had to leave it simmering for a couple of hours to reduce to a good consistancy. Otherwise, really good. The yoghurt sauce adds an extra dimension. Try with a hearty bread (with olives and/or sundried tomatoes baked in).

Ingredients Nutrition


  1. Heat olive oil in the bottom of a large pot.
  2. Add onion and sauté until onion is somewhat translucent.
  3. Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
  4. Add water.
  5. Bring to a boil.
  6. Add carrots, garlic, and celery.
  7. Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
  8. Remove from heat and cool for 5 minutes.
  9. Puree soup in food processor until smooth.
  10. Add milk, dried spices, and_half_ the fresh dill.
  11. In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
  12. To serve, ladle carrot soup into bowl and garnish with yogurt sauce.

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