It may be summer, but I am a soup fanatic! So, even though soup is commonly thought of as a winter dish in my opinion there is no wrong or right season to serve it, because it is good all the time! One of the things that I am known for is my love for spices, my friends and family joke that I can make any dish spicy, but don’t be afraid. The good news for you is that this soup is not spicy, just spiced with a creamy yogurt base.
Ingredients
One pound of carrots (peeled and washed)
Half a turnip (peeled)
One small potato (peeled)
Two leeks
One white onion
Three cloves of garlic
One Tablespoon cilantro
Two teaspoons fresh cut ginger root
Two tablespoons Olive oil
One vegetable bouillon cube
Two teaspoons Cumin
½ teaspoon salt
Pinch of black pepper
4 cups water
One cup Greek yogurt
Garnish
Toasted pine nuts
Method
Begin by sautéing the onion and garlic in olive oil in a large cooking pot. After about 2-3 minutes add in the chopped up carrots, turnips, potatoes and leeks. Continue to cook over a medium heat for another ten or so minute. Pour in two cups of water and a bouillon cube along with the cilantro, ginger root and spices. Cook for a half hour and then add in the rest of the water (two cups). Lower the heat slightly and continue to cook for another hour. After one hour set the heat on a simmer, cover and let it cook for at least another hour. The secret to a good soup is to give all the ingredients plenty of time to mix their flavors. Before serving, use a hand blender and blend the soup into a purée, stir in a cup of Greek yogurt and garnish with toasted pine nuts.
Enjoy!
