Persain Carrot Soup

Embark on a culinary journey with Persian Carrot Soup, a vibrant and aromatic dish that brings bold Middle Eastern flavors to your table. This velvety soup combines the natural sweetness of tender carrots with the warmth of turmeric, cinnamon, and cumin, creating an irresistibly spiced base. Enhanced with a splash of freshly squeezed orange juice and a touch of honey, it offers a delicate balance of zest and sweetness. Topped with a dollop of creamy Greek yogurt and fresh herbs like parsley or cilantro, this comforting soup is as visually striking as it is delicious. Perfect for a light yet satisfying meal, this recipe is quick to prepare in under 45 minutes and ideal for those seeking wholesome, flavor-packed vegetarian options.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 teaspoon, grated fresh ginger
• 1 pound, peeled and sliced carrots
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 4 cups vegetable broth
• 0.5 cup, freshly squeezed orange juice
• 1 tablespoon honey
• 1 teaspoon (adjust to taste) salt
• 0.25 teaspoon black pepper
• 0.5 cup, for garnish (optional) Greek yogurt
• 2 tablespoons, chopped (for garnish) fresh parsley or cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the sliced carrots, ground turmeric, cinnamon, and cumin. Stir to coat the carrots with the spices.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the carrots are soft.

Step 7

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree, then return it to the pot.

Step 8

Stir in the freshly squeezed orange juice, honey, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Heat the soup gently over low heat for another 5 minutes without bringing it to a boil.

Step 10

Serve hot, garnished with a swirl of Greek yogurt and a sprinkle of fresh parsley or cilantro, if desired.

Nutrition Facts

Serving size	(1817.8g)

Amount per serving	% Daily Value*
Calories	1073.1

Total Fat 38.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 3.9mg	0%
Sodium 4964.4mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 70.7g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 454.7mg	0%
Iron 9.5mg	0%
Potassium 3812.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 11.9%

Carbs: 56.2%