Deliciously spicy, serve this über healthy carrot soup hot or cold. Packed full of anti-inflammatory foods, this soup will fight what ails you.
Ingredients
- 2 T cumin seeds
- 4 T butter (or substitute olive oil)
- 2 medium onions, chopped
- 1
- 6 cloves garlic, finely chopped
- 3 pounds carrots, chopped
- ½ cup fresh mint, finely chopped, plus sprigs for garnish
- 7-8 cups chicken stock
- Zest of one orange
- ½ cup orange juice
- ½ cup lemon juice
- ¼ t cayenne pepper
- ¼ t allspice
- ¼ t cinnamon
- ¼ t turmeric
- ½ t salt
- 2 T honey
- 2 cups greek style plain yogurt, divided
Directions
- 1Toast cumin seeds in bottom of your soup pot for a couple minutes, stirring and taking care not to burn. Transfer toasted seeds to a mortar and pestle or a molcajete, and grind them until the seeds are mostly powder.
- 2Add butter to the soup pot and melt. Add onions, ginger, garlic and ground cumin. Sauté for about 20 minutes. Add chopped carrots, mint and 7 cups chicken stock to the pot. Bring to a boil, reduce heat and cover. Let simmer for about 20 minutes, until carrots are tender.
- 3When carrots are done, turn off heat and add spices and honey. Stir until well combined. Working in batches, puree soup in a blender on highest speed, return the pureed soup to the pot. Stir in 12 ounces of yogurt until well blended. Taste and adjust spices. Add more stock if the consistency is too thick. Serve hot or cold with a dollop of yogurt and a sprig of fresh mint.
