Yogurt-Spiced Vegetable Soup with Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A light, refreshing soup featuring tender vegetables in a yogurt base, spiced with Kashmiri chili and finished with fresh dill—a celebration of Kashmiri hospitality. This indian-inspired soups ready in about 45 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2, peeled and diced into 1/4-inch cubes carrots
• 2 stalks, diced celery
• 1/2 cup, diced zucchini
• 3 cups vegetable broth
• 1 cup full-fat plain yogurt
• 1/4 tsp Kashmiri red chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat, add chopped onion, and cook until translucent (5 minutes), stirring occasionally.
2. Step 2: Add carrots, celery, and zucchini; cook for 5 minutes until vegetables begin to soften.
3. Step 3: Pour in vegetable broth, bring to a simmer, cover, and cook for 15 minutes until vegetables are tender.
4. Step 4: Remove from heat, cool slightly, then stir in yogurt, Kashmiri chili powder, cumin, coriander, and salt. Return to low heat and warm gently for 3-4 minutes without boiling (to prevent curdling).
5. Step 5: Stir in fresh dill and lemon juice, then serve hot with extra dill for garnish.