Step 1
Start by heating some oil in a big pot over medium-high heat. Toss in the chopped carrots and onion, and cook them for about 5 minutes until they start to soften. Stir in the garlic, coriander, and cumin, and let everything cook for another minute or two until you can really smell those spices. Pour in the bone broth and bring the mixture to a boil. Once it’s bubbling, turn the heat down and let it simmer for 5 to 7 minutes, or until the carrots are nice and tender. Add the parsley and cook for just another minute. Then, use an immersion blender (or carefully transfer the soup to a regular blender) and blend until it’s silky smooth. Stir in the yogurt until it’s fully combined, season with salt and pepper to taste, and serve it up in bowls. A little cilantro on top makes a lovely garnish if you have some handy.
