Roasting concentrates the carrots’ sweetness before they meet warm cumin and tangy yogurt.
This smooth soup serves four and works as a light meal or a first course.
Heat the oven to 220°C (425°F). Spread the carrots and onion on a large tray. Add the olive oil, cumin, 1/2 teaspoon salt, and pepper, then toss well. Roast for 30 to 35 minutes, turning once, until the carrots are tender and browned at the edges.
Transfer the roasted vegetables to a saucepan and add the stock. Bring to a gentle simmer for five minutes. Blend with an immersion blender until completely smooth.
If using a countertop blender, work in small batches, vent the lid as directed by the manufacturer, and avoid sealing very hot liquid under pressure.
Remove the soup from the heat. Put 80 g yogurt in a bowl and whisk in two spoonfuls of warm soup. Stir this mixture back into the pan, then add the lemon juice. Do not boil after adding yogurt.
If the soup is thicker than you like, add 50 to 100 ml warm water. Taste and add the remaining salt if needed. Divide among four bowls and finish with the remaining 40 g yogurt and parsley.
Yes. Refrigerate in a covered container for up to three days and reheat gently without boiling.
Freeze the blended soup before adding yogurt. Thaw, reheat, and stir in the tempered yogurt just before serving.
Deep roasting supplies the flavor, while tempered yogurt keeps the soup creamy and bright without heavy cream.