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!

  • 25 Feb 2025
  • Cook time 30 min
  • Prep time 20 min
  • 4 Servings
  • 9 Ingredients

Carrot and ginger soup with yoghurt

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:

1 short spray cooking spray oil
0.30g
1 onion
160g
2 garlic cloves
6g
1 tsp ginger root
5g
2 tsp ground cumin
6g
2 sweet potatos
400g
4 carrots
240g
4 cups chicken gravy
800g
1/2 cup greek yogurt
120g

Instructions:

1. Prepping Ingredients:
- Chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the sweet potatoes.
- Peel and slice the carrots.
2. Sauté Vegetables:
- 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.
3. Cook the Soup:
- 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.
4. Blend the Soup:
- 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.
5. Add Yogurt:
- Stir in the Greek yogurt until fully incorporated. This will add a creamy texture to the soup.
6. Season and Serve:
- 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.
7. Enjoy:
- 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 Size430 grams
Energy
Calories 260kcal13%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 44g12%
Fiber 6g15%
Sugar 11g11%
Fat
Fat 7g9%
Saturated 2.08g7%
Cholesterol 14mg-
Vitamins
Vitamin A 1210ug135%
Choline 33mg6%
Vitamin B1 0.20mg17%
Vitamin B2 0.30mg23%
Vitamin B3 1.91mg12%
Vitamin B6 0.44mg26%
Vitamin B9 36ug9%
Vitamin B12 0.22ug9%
Vitamin C 10mg11%
Vitamin E 0.92mg6%
Vitamin K 11ug9%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.26mg28%
Iron, Fe 2.11mg19%
Magnesium, Mg 50mg12%
Phosphorus, P 170mg14%
Potassium, K 770mg23%
Selenium, Se 4.60ug8%
Sodium, Na 890mg59%
Zinc, Zn 0.93mg8%
Water
Water 370g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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