Buy all ingredients right below the recipe
INGREDIENTS
- 400 g carrots (unpeeled and cut into smaller pieces)
- 800 ml vegetable broth
- 2 tablespoons olive oil
- 100 g Greek yogurt (0% fat)
- 100 g white onion (finely chopped)
- 1 tablespoon brown sugar
- 1 pinch ground chili
- 2 tablespoons lemon juice
- Salt
- Pepper
SERVING INGREDIENTS
- Sour cream
- Chives
- Chili flakes
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2Once the oil is hot, add finely chopped onion with unpeeled carrot pieces to the pot and sauté until golden for 6–7 minutes over medium heat.
- 3Then add brown sugar, a pinch of ground chili, 2 tablespoons of lemon juice, salt, and pepper to the pot, and pour in 800 ml of vegetable broth. Cover the pot with a lid and cook everything over medium heat for 13–15 minutes.
- 4Next, reduce the heat to low, add Greek yogurt to the pot, and simmer for another 3–4 minutes.
- 5Finally, turn off the heat and blend the contents of the pot with an immersion blender until smooth. Divide the finished soup into 4 bowls and serve.
SERVING TIP
- 1Serve the soup with sour cream, finely chopped chives, and chili flakes.
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The author of the photograph is Marie Bartošová