Creamy Healthy Potato Soup (No Cream!)

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for 1 minute until fragrant. Add the potatoes and carrot and cook, stirring, for 5 minutes.
3. Add the water or broth, salt and pepper. Bring to a boil, then lower the heat, cover and simmer for 20 to 30 minutes, until the potatoes are tender and a fork goes through easily.
4. Meanwhile, whisk the egg, yogurt, flour and a pinch each of salt and pepper in a separate bowl.
5. Turn off the heat, then blend the soup until smooth and creamy.
6. Slowly whisk about 1 cup of the hot soup into the yogurt mixture, then stir it back into the pot. Heat on medium for 10 minutes, stirring now and then, without letting it boil.
7. Heat 2 tbsp olive oil in a small pan, add the Aleppo pepper and dried mint and cook for about 1 minute until fragrant.
8. Ladle the soup into bowls and top with the infused oil and chopped parsley.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionEggCarrotPotatoYoghurt