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🍽️ Spicy Carrot Tomato Soup with Green Yogurt Dumplings

272 kcal · 30 min · 4 servings

Ingredients

• 1 tsp Ras el-Hanout
• 200 g plain yogurt
• salt
• 1 shallot
• 300 g carrots
• 1 red chili pepper
• 2 tbsp olive oil
• 400 g chopped tomatoes (can)
• 500 ml broth
• pepper (freshly ground)
• 1 tsp freshly grated ginger
• 5 tbsp chopped pistachios
• chili flakes (for garnish)

Instructions

1. 1. Mix the spice blend with one tablespoon of hot water.
2. 2. Fold the spice-yogurt mixture into the remaining yogurt.
3. 3. Season the yogurt with a pinch of salt.
4. 4. Place the yogurt into a clean kitchen towel.
5. 5. Place the towel with the yogurt into a sieve.
6. 6. Tie the ends of the towel securely.
7. 7. Let the yogurt drip overnight.
8. 8. Peel the shallot and the carrots the next day.
9. 9. Cut the shallot and the carrots into small cubes.
10. 10. Wash the chili pepper.
11. 11. Halve the chili lengthwise.
12. 12. Remove the seeds and white inner walls of the chili.
13. 13. Finely chop the chili.
14. 14. Heat oil in a pot.
15. 15. Sauté the shallot and the chili in the hot oil.
16. 16. Add the carrot cubes.
17. 17. Sauté the carrots briefly.
18. 18. Add the tomatoes and the broth to the pot.
19. 19. Season the soup with salt, pepper, and ginger.
20. 20. Simmer the soup over medium heat for about 20 minutes.
21. 21. Puree the soup with an immersion blender.
22. 22. Taste the soup and adjust the seasoning.
23. 23. Add a little water if the soup is too thick.
24. 24. Scoop dumplings from the yogurt mixture using two spoons.
25. 25. Roll the yogurt dumplings in chopped pistachios.
26. 26. Serve the soup in soup bowls.
27. 27. Place one yogurt dumpling on each serving of soup.
28. 28. Garnish the soup with chili strips if desired.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 272
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 13 g