Carrot and Cottage Cheese Soup

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Fresh ginger - 1 tablespoon, grated
• Cottage cheese - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 4 large, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots, grated ginger, turmeric powder, and cumin powder. Cook for a few minutes until the carrots start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Remove the pot from heat and let it cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
7. Return the soup to the pot and stir in the cottage cheese. Heat over low heat until the cheese is melted and well incorporated.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 200
• Fat: 8g
• Carbs: 25g
• Protein: 10g
• Sodium: 500mg
• Sugar: 10g