Carrot and ginger soup with yoghurt
Warm up with a comforting bowl of Carrot and Ginger Soup with Greek Yogurt. This wholesome recipe features sweet potatoes, carrots, and a hint of cumin, all blended together with chicken gravy for a rich, creamy texture. Topped with a dollop of tangy Greek yogurt, it's the perfect blend of flavors to cozy up your day. Ideal for a healthy, delicious meal that’s easy to prepare!
- 01 Jun 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Carrot and ginger soup with yoghurt is a delightful and nutritious dish that combines the natural sweetness of carrots and sweet potatoes with the warming spice of ginger and cumin. This comforting soup is perfect for a cold day and is sure to please your taste buds. It’s also packed with vitamins and minerals, making it a healthy choice for any meal.
Ingredients:
Instructions:
- Chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the sweet potatoes.
- Peel and slice the carrots.
- In a large pot, heat the cooking spray oil over medium heat.
- Add the chopped onions and sauté for about 5 minutes until they become soft and translucent.
- Add the minced garlic, grated ginger, and ground cumin. Stir for about 1 minute, allowing the spices to release their aroma.
- Add the diced sweet potatoes and sliced carrots to the pot. Stir to combine the vegetables with the spices.
- Pour in the chicken broth, ensuring that all the vegetables are submerged.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the vegetables are tender and can be easily pierced with a fork.
- Once the vegetables are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can use a regular blender, blending the soup in batches.
- Stir in the Greek yogurt until fully incorporated. This will add a creamy texture to the soup.
- Taste the soup and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with a dollop of Greek yogurt or fresh herbs if desired.
- Serve the carrot and ginger soup hot, accompanied by a slice of crusty bread or a side salad for a complete meal.
Tips:
- Chop all vegetables uniformly to ensure even cooking.
- Use fresh ginger for a more vibrant and aromatic flavor.
- For a creamier soup, blend the soup thoroughly to achieve a smooth consistency.
- If you prefer a thicker soup, reduce the amount of chicken gravy or let the soup simmer longer to evaporate excess liquid.
- Garnish with a dollop of Greek yogurt and a sprinkle of fresh herbs like parsley or cilantro for an extra layer of flavor and presentation.
- If you are vegetarian, substitute chicken gravy with vegetable stock.
This carrot and ginger soup with yoghurt is a heartwarming and nutritious option for lunch or dinner. Its rich flavors and creamy texture will leave you feeling satisfied and nourished. Plus, this recipe is simple to make, requiring only a few ingredients and minimal preparation time. Whether enjoyed by the bowlful on a chilly evening or served as a starter for a dinner party, this soup is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 6g | 15% |
| Sugar 11g | 11% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.08g | 7% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 1210ug | 135% |
| Choline 33mg | 6% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.91mg | 12% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 2.11mg | 19% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 770mg | 23% |
| Selenium, Se 4.60ug | 8% |
| Sodium, Na 890mg | 59% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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