Sauté sliced onions, garlic, and carrots in olive oil until softened. Combine vegetable broth, ground cumin, coriander, and smoked paprika. Blend until smooth, season with salt and pepper, and top with Greek yogurt and chopped cilantro.
Sauté sliced onions and garlic in olive oil until transparent. Add chopped carrots, vegetable broth, and lemon zest. Blend until smooth, add salt and pepper, and top with lemon juice and chopped fresh parsley.
Spice up turmeric carrot soup by sautéing sliced onions, garlic, and ginger in olive oil. Stir in chopped carrots, vegetable broth, ground turmeric, and a pinch of cinnamon. Blend well, season with salt and pepper.
Sauté diced onions and garlic in olive oil until tender. Stir in chopped carrots, lentils, broth, and dry oregano. Season with salt and pepper, blend until smooth, then top with crumbled feta and chopped fresh parsley.
Cook sliced onions and garlic in olive oil until golden for Carrot and Tomato Soup. Stir in chopped carrots, tomatoes, vegetable broth, and basil and thyme. Blend until smooth, season with salt and pepper.
Soften sliced onions and garlic in olive oil. Stir in chopped carrots, chickpeas, broth, and harissa paste. Blend until smooth, season with salt and pepper, and top with Greek yogurt and chopped mint.