Prep:15 minutes; Cook: 40 minutes.The bright orange color of carrots screams ‘I’m healthy!’, and it’s true as this common orange root veggie boasts carotenoids like beta-carotene, a type of vitamin A that boosts your immune system.


Credit: Hector Sanchez

Recipe Summary test

15 mins
40 mins
55 mins
Makes 6 servings (serving size: 1 1/3 cups veggies)


Ingredient Checklist


Instructions Checklist
  • Heat 3 TBSP olive oil in medium pot over medium heat. Add onion and garlic, stirring occasionally until soft and glistening (6 minutes). Add paprika, half the coriander, and salt; cook until oil turns deep red (about 1 minute). Add carrots, parsnips, and just enough water to cover (about 3 cups).

  • Bring to a simmer and cook until carrots are tender (20 minutes). Remove veggies with slotted spoon; keep cooking liquid until thick and slightly reduced (about 10 minutes more). Season with pepper to taste; return veggies to broth.

  • Heat remaining TBSP oil in small skillet over medium heat. Add rest of coriander and toast for a minute. Stir parsley into yogurt; season with salt and pepper. Transfer to serving bowl; drizzle on flavored coriander oil. Spoon vegetables onto platter with some cooking liquid. Serve with yogurt-coriander sauce.

Nutrition Facts

280 calories; fat 10.2g; saturated fat 1.6g; mono fat 6.9g; poly fat 1.3g; protein 5g; carbohydrates 46g; fiber 10g; cholesterol 1mg; iron 2mg; sodium 283mg; calcium 142mg.