Prep time 10 mins

Cook time 30 mins


2 Tbsp. vegetable oil

1 lb. carrots (about 3 cups, thinly sliced) 

1 medium onion, sliced (about 2 cups)

3 cloves garlic, thinly sliced

1 tsp. cumin

3 1/2 to 4 cups water

3 Tbsp. College Inn® Savory Infusions Roasted Chile & Garlic Base

1/4 cup whole milk plain Greek yogurt

1 tsp. lime juice

1 tsp. grated lime zest


  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and onion and cook 5 to 6 minutes, covered, until slightly softened. Add garlic and cumin and cook about 1 minute, stirring constantly, until fragrant.

  2. Carefully stir in 3 1/2 cups water and Savory Infusions; bring to a simmer. Cook 15 minutes, partially covered, stirring occasionally, until vegetables are tender. Meanwhile, combine yogurt and lime juice in a small bowl.

  3. Blend soup until smooth with an immersion blender or blender. Adjust consistency of soup with additional water, as desired (up to 1/2 cup). Serve with a dollop of yogurt mixture and a pinch of lime zest.

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