Hearty Carrot and Oregano Soup

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

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the chopped carrots, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
5. 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.
6. Return the pureed soup to the pot and heat it gently over low heat until warmed through.
7. Ladle the soup into bowls and garnish each serving with a dollop of Greek yogurt and a sprinkle of fresh oregano leaves.