Number Of Ingredients 7 Steps:
Clean, peel and cut all vegetables into chunks so they will cook quickly.Heat oil in large pot. Saute carrots,onions and potato for about 5 minutes to heighten flavors. Add stock (or water plus bouillon). Cook over medium heat until vegetables are well cooked.Using an immersible blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)Add cumin, salt and freshly-ground pepper. Adjust seasonings to taste. If soup is too thick, additional water may be added.For low-sodium soup, use salt-free chicken stock.
Time 35m Yield 5 Number Of Ingredients 11 Steps:
Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes. Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more. Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.
Time 40m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat the oil and gently cook the onion for 5 mins. Add the cumin seeds and the carrots and cook for 2 mins, stirring. Add the stock and simmer for 25 mins until the carrots are tender. Cool slightly and then blend until smooth. Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning. Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.
Yield Makes 2 3/4 cups, serving 2 Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender. Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste. In a blender purée soup until smooth. Divide soup between 2 soup bowls and top with pecans.
