kateandlisaTry this nice fall soup!
Spiced Carrot Soup with Yogurt
Ingredients
- 4 Tbl Butter
- 3 Leeks sliced
- 1 Lb Carrots sliced
- 1 Tbl Ground coriander
- 5 Cups Chicken Broth or stock
- 2/3 Cup Greek-style yogurt
- 2-3 Tbl Chopped fresh coriander
- Salt and pepper
Instructions
- Melt the butter in a pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften.
- Stir in ground coriander and cook for about 1 minute. Pour in the stock and add seasoning to taste. Bring to a boil, cover and simmer for about 20 minutes until the leeks and carrots are tender.
- Cool slightly then puree the soup in a blender or with an immersion blender until smooth. Return to pan and add 2 tbl of the yogurt and fresh coriander. Taste and adjust the seasoning. Reheat gently but do not boil.
- Ladle the soup into warmed soup into warmed soup bowls and put a spoonful of the remaining yogurt in the center or each. Serve immediately.
