Carrot and Turmeric Soup with Za'atar Yogurt
Roasting carrots caramelizes their natural sugars and intensifies their flavor, resulting in a soup that’s rich and creamy, even though it doesn’t contain any dairy except for the yogurt in the garnish. For a vegan variation, after making the soup using vegetable broth, omit the yogurt mixture and simply garnish the soup with a bit of za’atar and cilantro.
For the soup:
- 2 lb. (1 kg) carrots, peeled and cut into 2-inch (5-cm) pieces
- 1 yellow onion, cut into 8 wedges
- 5 garlic cloves
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 2 tsp. ground turmeric
- 2 tsp. ground coriander
- Kosher salt and freshly ground pepper
- 3 cups (24 fl. oz./750 ml) chicken or vegetable broth, plus more as needed
- 1/2 cup (4 oz./125 g) plain whole-milk yogurt
- 1 tsp. grated orange zest
- 1 tsp. za’atar, plus more for garnish
- Fresh cilantro leaves for garnish
Preheat an oven to 375°F (190°C).
In a large bowl, combine the carrots, onion, garlic, olive oil, turmeric, coriander, and salt and pepper to taste. Toss to coat the vegetables well. Transfer the mixture to a baking sheet and spread in an even layer. Transfer to the oven and roast until carrots are beginning to caramelize and are easily pierced by a fork, 40 to 45 minutes. Transfer the baking sheet to a wire rack and let cool slightly.
Transfer the warm vegetables to a Vitamix blender. Add the broth and blend on medium speed until smooth, then increase the speed to high and continue blending until the mixture is creamy, about 1 minute more. If desired, add more broth and blend again to achieve your desired thickness. Transfer the soup to a large sauce pan over medium-low heat to keep warm.
In a small bowl, stir together the yogurt, orange zest and za’atar. Season with salt and pepper to taste. Ladle the soup into warmed bowls and top with a spoonful of the yogurt mixture. Sprinkle the soup lightly with more za’atar and cilantro and serve hot. Serves 4.
Williams Sonoma Test Kitchen