Carrot soup with labneh

A soup that can be made with minimum fuss yet delivers big flavor; if you happen to have some labneh, great, otherwise drain some yogurt that morning. I used a bit of the stash of cilantro pesto from my freezer to speed things up.

INGREDIENTS: 6 servings

• 1 pound of carrots
• 1 large onion
• 1 chicken bouillon cube
• 4 cloves of garlic
• 1/2 cup of cilantro leaves
• Olive oil, as needed
• 1 cup of labneh or make your own with 2 cups of yogurt drained overnight in a coffee filter or a paper towel over a sieve
• Salt, to taste

METHOD:

1. Peel and cut the carrots; chop the onion; chop and mash the garlic in a mortar with a dash of salt. Heat some olive oil and fry the onion till golden; add the carrots and let them “sweat” a little. Add 4 cups of water with the bouillon cube  to the pot and bring to a boil; simmer until the carrots are cooked, about 20 minutes.
2. Meanwhile, heat one tablespoon of olive oil in a small skillet. Place the mashed garlic and minced cilantro in the skillet and stir to mix for 5 seconds; set aside.
3. When the carrots are ready, cool them a bit and puree in a blender with the cilantro pesto and the labneh. Serve.