Healthy Potato Soup with Yogurt

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the chopped onion and sauté about 5 minutes, until translucent.
2. Add the minced garlic and cook 1 minute until fragrant. Add the diced potatoes and carrot and cook, stirring, for 5 minutes.
3. Pour in 5 cups water or broth, add salt and pepper, and bring to a boil. Reduce the heat, cover and simmer 20-30 minutes, until the potatoes are tender and a fork pierces them 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. Blend the soup with an immersion blender (or in a blender) until smooth and creamy.
6. Slowly whisk about 1 cup of hot soup into the yogurt mixture to temper it, then stir the mixture back into the pot, keeping the soup smooth.
7. Turn the heat to medium and cook 10 more minutes, stirring occasionally.
8. Heat 2 tbsp olive oil in a small pan. Add the Aleppo pepper and dried mint and sauté about 1 minute until fragrant.
9. Ladle the soup into bowls and top with the mint and Aleppo pepper oil and chopped parsley.

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

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GarlicOnionEggCarrotPotatoYoghurt