Hearty Soup of Carrots, Cumin, and Parsley

Step 1

Start by warming some oil in a large pot over medium-high heat. Toss in the carrots and onion, and cook them until they start to soften, about 5 minutes. Then add the garlic, coriander, and cumin, stirring for a minute or two until everything smells amazing. Pour in the bone broth and bring it to a boil. Once boiling, turn the heat down and let it simmer until the carrots are tender, around 5 to 7 minutes. Stir in the parsley and cook for another minute. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Stir in the yogurt until it’s all combined, then season with salt and pepper to taste. Serve it up in bowls and sprinkle some fresh cilantro on top for a nice finish.