Soup: United States – Citrus-Saffron Carrot Soup with Minted Yogurt

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 tbsp (15 ml) olive oil
1 small onion, finely chopped
2 garlic cloves, thinly sliced
1 lb (450 g) carrots, peeled and sliced
1 / 2 tsp cumin seeds, lightly crushed
1 / 4 tsp ground coriander
1 / 8 tsp ground cinnamon
1 / 8 tsp ground turmeric
Pinch of saffron threads (about 10), soaked in 2 tbsp (30 ml) hot water
3 cups (720 ml) low-sodium chicken or vegetable broth
1 tbsp finely chopped preserved lemon peel, rinsed (optional but recommended)
1 / 2 cup (120 ml) fresh orange juice
1 tsp orange zest
2 tbsp plain Greek yogurt
1 tbsp finely chopped fresh mint, plus extra for garnish
1 tsp honey, or to taste
Kosher salt and freshly ground black pepper, to taste
Sumac or Aleppo pepper, for garnish (optional)
Extra-virgin olive oil, for finishing (optional)

Instructions

Bloom the saffron by combining the threads with 2 tablespoons of hot water; set aside.
Warm the olive oil in a pot over medium heat. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.
Add cumin seeds, coriander, cinnamon, and turmeric; toast 30–45 seconds until fragrant.
Stir in carrots, broth, and preserved lemon (if using). Bring to a simmer, cover, and cook until carrots are very tender, 18–20 minutes.
Blend the soup with the saffron infusion, orange juice, and orange zest until silky smooth (use a blender or immersion blender). Return to the pot; season with salt, pepper, and honey to balance. Adjust consistency with a splash of water or broth if needed.
In a small bowl, mix yogurt with chopped mint and a teaspoon of water to make a drizzle; season with a pinch of salt.
Ladle the soup into warm bowls. Swirl with minted yogurt, sprinkle a little sumac or Aleppo pepper, garnish with extra mint, and finish with a few drops of olive oil if desired.