Carrot Cumin Parsley Soup

A delicious twist on the basic carrot soup. With a few changes, I’ve made this into a relatively low-carb, delicious soup.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 116 calories; protein 3.6g; carbohydrates 13.2g; fat 5.7g; cholesterol 9.3mg; sodium 1043.7mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.