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Carrot and Almond Soup with Mint-Saffron Yogurt

Carrot and Almond Soup with Mint-Saffron Yogurt

By Rose HattabaughNovember 2, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

This rich, creamy, elegant soup is completely creamless. It gets its velvety texture from pureeing carrots that are simmered until tender along with a small measure of smooth almond butter. Tangy yogurt mixed with lemon, mint and saffron is a colorful finishing touch on each bowlful that brightens the carrots’ flavor and balances their natural sweetness. If you own an immersion blender, you can use it to puree the soup directly in the pot.

Tip

Don’t use almond butter that contains added sugar (check the ingredients listed on the label). The carrots themselves already are rich in natural sugars.

Ingredients
  • ¼

    teaspoon saffron threads, crumbled

  • 1

    tablespoon boiling water

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • ¼

    cup smooth almond butter

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 1

    pound carrots, peeled and chopped into 1½-inch pieces

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 1

    cup plain whole-milk yogurt

  • 2

    tablespoons lemon juice

  • ¼

    cup finely chopped fresh mint

Step 1

In a small bowl, stir together the saffron and boiling water, then set aside to cool and allow the water to infuse.

Step 2

Meanwhile, in a large saucepan over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.

Add the almond butter, coriander and 1 teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds.

Add the carrots, broth and ½ cup water. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, adjusting the heat as needed to maintain a gentle simmer, until a skewer inserted into the carrots meets no resistance, 20 to 25 minutes.

Step 3

While the carrot mixture is simmering, in a small bowl, stir together the yogurt, lemon juice, mint and ¼ teaspoon each salt and pepper.

Set a fine-mesh strainer over the bowl and pour the saffron water into the strainer; discard the solids in the strainer. Stir the yogurt mixture until well combined.

Step 4

When the carrots are tender, remove the pan from the heat and cool for about 5 minutes. Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the mixture until smooth.

Return the soup to the pan and reheat over medium, stirring occasionally.

Taste and season with salt and pepper.

Serve topped with some of the yogurt mixture.

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