![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ra7jCH-VgC_M_CJ903KJWgy7kaI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6595374-09fde501f4d84783a171d59395c8aac3.jpg)
Ingredients
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1 tablespoon olive oil
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1 pound carrots, peeled and sliced
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1 small onion, roughly chopped
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3 cloves garlic, chopped
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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4 cups chicken bone broth
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½ cup chopped fresh parsley
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½ cup plain Greek yogurt
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salt and ground black pepper to taste
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¼ cup chopped fresh cilantro, or to taste
Directions
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Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
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Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
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Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.
Nutrition Facts (per serving)
116 | Calories |
6g | Fat |
13g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 116 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 7% |
Cholesterol 9mg | 3% |
Sodium 1044mg | 45% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 7g | |
Protein 4g | 7% |
Vitamin C 16mg | 17% |
Calcium 53mg | 4% |
Iron 1mg | 6% |
Potassium 371mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.