Creamy carrot soup with yoghurt and caraway

Creamy carrot soup with yoghurt and caraway

Probably you will notice that this soup is a bit similiar to creamy carrot soup with curry. This time I decided to cut off potatoes and curry powder and leave only carrots and simple spices. Oh, I also served this soup with yoghurt (it may sound a bit weird, but, believe me, it’s tasty). So this soup atomaticaly gets lighter and easier to make – a great meal for late or early summer evening when you get tired of strawberries with milk (yes, you can get tired even of THAT) and fresh veggies. I crave for silk, creamy, warm soups even during the summer time.

  • Timing: 10 min to prepare, 20-30 min. to cook
  • Serves: 3-4


  • 400 g (14 oz) carrots (washed, peeled and cutted into cubes);
  • 1/2 big onion;
  • 2-3 cloves of garlic;
  • few pinches of caraway or cumin;
  • 1 l (4 cups) of veggie, chicken of mushroom stock;
  • a bit of olive oil;
  • freshly gounded pepper;
  • salt (if nessecary);
  • pinch of brown sugar;
  • light, sugar free yoghurt.
Note: I didn’t use peas, they are just for serving. And, of course, you can use sour cream instead of yoghurt, but yoghurt is lighter and goes perfectly with carrot soup.


  1. Bring stock almost to a boil. Add prepared carrots, set heat to medium. Chop onion, mix with garlic and caraway. Add them all to a heated oil in a pan and cook for few minutes. Add them to a soup.
  2. Add some pepper, sugar, salt (if needed), taste and let cook until carrots are soft. Then mix everything with electric mixer and serve together with yoghurt.

Enjoy 🙂

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