1/8 tsp. ground cumin
1 cup plain yogurt
1 large onion, chopped
1 Tbsp. olive oil
2 cubes Vegetable stock
2 lbs. carrot
8 cups water
1 cup plain yogurt
1 large onion, chopped
1 Tbsp. olive oil
2 cubes Vegetable stock
2 lbs. carrot
8 cups water
Directions
Heat olive oil in 4-quart saucepot over medium heat and carrots and onion, stirring occasionally, until crisp-tender, about 3 minutes.
Add water and cubes of Stock - Vegetable. Bring to a boil over high heat. Reduce heat to low and simmer until carrots tender, about 20 minutes. Process, in batches if necessary, in blender or food processor until smooth.
Combine yogurt with cumin in small bowl. Serve with soup.
Add water and cubes of Stock - Vegetable. Bring to a boil over high heat. Reduce heat to low and simmer until carrots tender, about 20 minutes. Process, in batches if necessary, in blender or food processor until smooth.
Combine yogurt with cumin in small bowl. Serve with soup.
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