Creamy Spicy Carrot Soup

"Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce."
 
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Ready In:
50mins
Ingredients:
16
Serves:
10-12
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ingredients

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directions

  • Melt butter 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 soy sauce, cream, dried spices, half-and-half and 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. we put the spices in directly to give it an even stronger taste. This soup turned out rich and filled well but it was a perfect comfort food and i loved the corrot flavour as it just fits for easter! Thank you!
     
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I'm a photographer who loves to experiment in the kitchen.
 
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