Creamy Carrot Cream Soup with Yogurt & Chili

Name: Creamy Carrot Cream Soup with Yogurt & Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 400 g Carrots; 800 ml Vegetable broth; 2 tbsp Olive oil; 100 g Greek yogurt (0% fat); 100 g Onion (finely chopped); 1 tbsp Brown cane sugar; 1 pinch Chili powder; 2 tbsp Lemon juice; 1 pinch Table salt; 1 pinch Black pepper; 1 dollop Sour cream; 1 handful Chives (freshly chopped); 1 pinch Chili flakes

4 servings

Under an hour

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Ingredients

400 g Carrots
800 ml Vegetable broth
2 tbsp Olive oil
100 g Greek yogurt (0% fat)
100 g Onion (finely chopped)
1 tbsp Brown cane sugar
1 pinch Chili powder
2 tbsp Lemon juice
1 pinch Table salt
1 pinch Black pepper

For Serving

1 dollop Sour cream
1 handful Chives (freshly chopped)
1 pinch Chili flakes

Preparation

1
Heat 2 tbsp olive oil in a large pot over medium heat.
2
Add the finely chopped onion along with the carrot pieces to the pot and sauté until golden brown for approx. 6–7 minutes.
3
Add brown cane sugar, a pinch of chili powder, lemon juice, salt, and pepper. Pour in 800 ml vegetable broth. Cover and simmer over medium heat for 13–15 minutes.
4
Reduce heat, stir in the Greek yogurt, and gently simmer for another 3–4 minutes.
5
Turn off the stove and purée the soup until creamy with an immersion blender. Distribute onto plates and serve.

Serving Suggestion

1
Garnish the soup with a dollop of sour cream, freshly chopped chives, and a few chili flakes.

Gurkerl Küche

Ein kleiner Spritzer Zitronensaft am Ende hebt die Süße der Karotten besonders hervor. Für eine vegane Variante können Sie den Joghurt und Sauerrahm einfach durch Kokosmilch ersetzen.