Carrot and Cumin Soup with Greek Yogurt

This vibrant and aromatic Carrot and Cumin Soup with Greek Yogurt is a delicious way to enjoy the rich flavors of the Mediterranean. With its earthy spices, naturally sweet carrots, and a creamy yogurt topping, this dish is both comforting and nutritious. Perfect as a light lunch, a dinner starter, or even a wholesome snack, this soup brings together simple ingredients in a way that is both elegant and satisfying. Whether you’re cooking for yourself or entertaining guests, this step-by-step guide will help you make a restaurant-quality soup at home.

Ingredients

To create this flavorful soup, gather the following ingredients:

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander (optional)
1/4 teaspoon ground turmeric (optional for added color and depth)
1.5 pounds (about 6 medium) carrots, peeled and chopped
4 cups vegetable stock or low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (or to taste)
1/2 cup plain Greek yogurt (full-fat or low-fat based on preference)
Fresh cilantro or parsley, chopped, for garnish (optional)

Preparing the base

Begin by heating the olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is warm, add the chopped onion. Sauté the onion gently, stirring occasionally, until it becomes soft and translucent—this should take about 5 to 7 minutes. Be careful not to brown the onion, as this soup benefits from a mellow, sweet foundation rather than a caramelized one.

Next, add the minced garlic to the pan and stir for about 30 seconds, just until it’s fragrant. At this point, sprinkle in the ground cumin, along with the coriander and turmeric if you’re using them. Stir the spices into the onion and garlic mixture, allowing them to toast slightly. This step is key to unlocking their full aroma and flavor. Let the mixture cook for another minute, stirring constantly to prevent burning.

Cooking the carrots

With the spices now fragrant, it’s time to add the chopped carrots. Stir the carrots into the seasoned onion base, ensuring they are well coated with the oil and spices. Allow the carrots to cook for 5 minutes, stirring occasionally. This initial cooking phase will help intensify the natural sweetness of the carrots, which is essential for a well-balanced soup.

After the carrots have softened slightly, pour in the vegetable stock or chicken broth. Stir everything together, scraping the bottom of the pan to release any caramelized bits that may have formed. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 25 to 30 minutes. The soup is ready for blending when the carrots are very tender and can be easily pierced with a fork.

Blending the soup

Once the carrots are fully cooked, it’s time to blend the soup into a smooth, creamy consistency. There are two methods you can use. If you have an immersion blender, insert it directly into the pot and blend until smooth. This method is convenient and minimizes cleanup. Alternatively, you can use a countertop blender. In that case, allow the soup to cool slightly before transferring it in batches to the blender. Be sure to vent the lid slightly to release steam and prevent pressure buildup.

Once blended, return the soup to the pot if using a countertop blender. Stir in the lemon juice, and season with salt and freshly ground black pepper to taste. The lemon juice brightens the flavor and balances the richness of the soup. If the soup is too thick for your liking, you can add a bit more broth or water to achieve your desired consistency. Warm the soup over low heat as needed, but avoid boiling after adding the lemon juice, as this can dull the fresh flavor.

Preparing the yogurt topping

While the soup is warming, prepare the yogurt topping. In a small bowl, whisk the Greek yogurt until smooth. If the yogurt is very thick, you can thin it slightly with a teaspoon or two of water or lemon juice. This makes it easier to spoon or drizzle over the soup. For an extra layer of flavor, you can mix in a pinch of cumin or a few drops of olive oil into the yogurt.

This creamy topping not only adds a pleasing contrast in texture but also brings a tangy element that complements the sweetness of the carrots and the warmth of the spices. Greek yogurt is also rich in protein and probiotics, making it a nutritious addition to the dish.

Serving the soup

To serve, ladle the hot soup into bowls. Add a dollop of the prepared Greek yogurt to the center of each bowl. You can swirl it gently with a spoon for a decorative effect, or leave it as a simple topping. For a final touch, sprinkle some chopped fresh herbs—such as cilantro or parsley—over the top. A light drizzle of olive oil or a few toasted cumin seeds can also enhance the presentation and flavor.

This soup pairs beautifully with slices of warm, crusty bread or a simple mixed greens salad. Its vibrant orange color and aromatic appeal make it an attractive addition to any table, whether for a weeknight meal or a dinner party starter.

Tips for best results

To make this soup even more flavorful, consider roasting the carrots before adding them to the pot. Toss them with a little olive oil and roast at 400°F (200°C) for 20–25 minutes until slightly caramelized. This extra step intensifies their natural sweetness and adds a hint of smokiness.

For added depth, try incorporating a small piece of fresh ginger or a pinch of smoked paprika during the sautéing stage. These additions layer well with the cumin and enhance the overall warmth of the soup.

If you prefer a vegan version, simply substitute the Greek yogurt with a plant-based alternative such as coconut yogurt or soy-based yogurt. Make sure it’s unsweetened to maintain the intended flavor profile. The soup itself is vegan when made with vegetable broth and no dairy toppings.

Storing and reheating

This soup stores well and can be refrigerated in an airtight container for up to five days. The flavors often deepen after a day, making leftovers even more delicious. When reheating, warm gently over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to loosen it.

For longer storage, you can freeze the soup—without the yogurt topping—for up to three months. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight and reheat as needed. Always add the yogurt topping fresh when ready to serve.

A nourishing Mediterranean recipe to enjoy anytime

This Carrot and Cumin Soup with Greek Yogurt is a shining example of how Mediterranean ingredients can come together to create a dish that is both flavorful and wholesome. With its simple preparation, nourishing ingredients, and balanced flavor profile, it is a recipe worth adding to your regular rotation. Whether enjoyed on a chilly day or served as a light meal, this soup delivers comfort, elegance, and nutrition in every spoonful.

Carrot and Cumin Soup with Greek Yogurt