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Hearty Carrot and Oregano Soup
Warm up with this delightful Carrot and Oregano Soup, a vibrant and nutrient-packed dish that combines the earthy sweetness of carrots with the aromatic freshness of oregano. Perfect for chilly days, this soup is not only comforting but also rich in vitamins, making it a wholesome choice for any meal. Enjoy a bowl garnished with a dollop of creamy Greek yogurt and a sprinkle of fresh oregano leaves for an extra touch of flavor and elegance. This recipe draws inspiration from Mediterranean cuisine, where herbs like oregano are staples, celebrated for their health benefits and robust taste.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, chopped
- Garlic
- 2 cloves, minced
- Carrots
- 4 large, peeled and chopped
- Vegetable broth
- 4 cups
- Dried oregano
- 1 teaspoon
- Fresh oregano leaves
- 1/4 cup, for garnish
- Salt
- to taste
- Pepper
- to taste
- Greek yogurt
- 1/2 cup, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- Stir in the chopped carrots, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
- Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the pureed soup to the pot and heat it gently over low heat until warmed through.
- Ladle the soup into bowls and garnish each serving with a dollop of Greek yogurt and a sprinkle of fresh oregano leaves.
Tips
- For a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
- You can replace half of the carrots with sweet potatoes for a different flavor profile.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 10 minutes Cook Time: 30 minutes Calories: 180 Fat: 7g Carbs: 28g Protein: 4g Sodium: 350mg Sugar: 5g
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