Servings: 3-4
Skill Level: Easy
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Yogurt Carrot Soup


1/4 cup butter

1 onion, chopped

2 cloves garlic, minced

1/2 teaspoon mustard seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 pound carrots, peeled and thinly sliced

1 tablespoon lemon juice

3 ½ cups of water

2 cups plain yogurt

1 tablespoon honey


  1. Melt the butter in a skillet and sauté the onion and garlic until they are golden. Add the mustard seeds, turmeric, ginger, cayenne, salt, cinnamon, and cumin and sauté for several minutes, stirring constantly. Add the carrots and lemon juice, stir to combine, and continue cooking for several more minutes. Add 2 cups of water. Cover and simmer for at least ½ hour or until carrots are tender.
  2. Puree the carrot mixture in a blender (or use an immersion blender) with the remaining 1 ½ cups of water. Pour the puree into a soup pot and stir in the yogurt with a whisk. Add the honey and heat the soup gently; don’t let it boil. Sprinkle with black pepper, if desired. Serve hot, garnished with parsley.

By Meg Cadoux Hirshberg From Stonyfield Farm Yogurt Cookbook

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