Persain Carrot Soup
Embark on a culinary journey with Persian Carrot Soup, a vibrant and aromatic dish that brings bold Middle Eastern flavors to your table. This velvety soup combines the natural sweetness of tender carrots with the warmth of turmeric, cinnamon, and cumin, creating an irresistibly spiced base. Enhanced with a splash of freshly squeezed orange juice and a touch of honey, it offers a delicate balance of zest and sweetness. Topped with a dollop of creamy Greek yogurt and fresh herbs like parsley or cilantro, this comforting soup is as visually striking as it is delicious. Perfect for a light yet satisfying meal, this recipe is quick to prepare in under 45 minutes and ideal for those seeking wholesome, flavor-packed vegetarian options.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 1 pound, peeled and sliced carrots
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 4 cups vegetable broth
- 0.5 cup, freshly squeezed orange juice
- 1 tablespoon honey
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 0.5 cup, for garnish (optional) Greek yogurt
- 2 tablespoons, chopped (for garnish) fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced carrots, ground turmeric, cinnamon, and cumin. Stir to coat the carrots with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the carrots are soft.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree, then return it to the pot.
Stir in the freshly squeezed orange juice, honey, salt, and black pepper. Taste and adjust seasoning as needed.
Heat the soup gently over low heat for another 5 minutes without bringing it to a boil.
Serve hot, garnished with a swirl of Greek yogurt and a sprinkle of fresh parsley or cilantro, if desired.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 70.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3813 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
