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🍲 Spicy Carrot Cream Soup with Toasted Almonds

294 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 40 g ginger root
• 800 g carrots
• 2 chili peppers
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 750 ml vegetable broth
• salt
• pepper
• 2 garlic cloves
• 200 g Greek yogurt
• 1 tbsp lemon juice
• 0.5 red onion
• 60 g smoked almonds
• 5 g coriander (1 handful)

Instructions

1. 1. Peel the onions and the ginger.
2. 2. Chop both ingredients very finely.
3. 3. Peel and clean the carrots.
4. 4. Cut the carrots into coarse cubes.
5. 5. Cut the chili peppers in half lengthwise.
6. 6. Remove the seeds from the chili peppers.
7. 7. Rinse the deseeded chili peppers.
8. 8. Chop the chili peppers finely.
9. 9. Heat the oil in a pot.
10. 10. Add the prepared onions, ginger, carrots, and chili.
11. 11. Sauté the ingredients for 2 minutes over medium heat.
12. 12. Add the spices and the cinnamon stick to the pot.
13. 13. Cook everything for another 1 minute.
14. 14. Deglaze the mixture with the broth.
15. 15. Pour in 500 ml of water.
16. 16. Season the soup with salt and pepper.
17. 17. Let the soup simmer for approx. 20 minutes over low heat.
18. 18. Peel the garlic.
19. 19. Chop the garlic very finely.
20. 20. Mix the garlic with the yogurt.
21. 21. Add the lemon juice to the yogurt mixture.
22. 22. Season the yogurt mixture with salt and pepper.
23. 23. Peel half of the red onion.
24. 24. Cut the red onion into thin strips.
25. 25. Roughly chop the smoked almonds.
26. 26. Wash the coriander.
27. 27. Shake the coriander dry.
28. 28. Tear the coriander leaves into small pieces.
29. 29. Remove the cinnamon stick from the soup.
30. 30. Puree the soup with a hand blender.
31. 31. Serve the soup in bowls.
32. 32. Top the soup with the yogurt mixture.
33. 33. Sprinkle the chopped almonds over it.
34. 34. Add the onion strips.
35. 35. Garnish with the coriander.

Nutrition per serving

• kcal: 294
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 22 g