Somewhat Healthier Creamy Spicy Carrot Soup

"This is a lower-fat, lower-salt version of my carrot soup (recipe #12355). It's still rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. Serve hot or cold."
 
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Ready In:
50mins
Ingredients:
15
Serves:
10-12
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ingredients

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directions

  • 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.

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Reviews

  1. 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).
     
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I'm a photographer who loves to experiment in the kitchen.
 
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