Name: Carrot and coriander soup with yoghurt swirl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm olive oil; 6 carrots, peeled, coarsely chopped; 2 brown onions, coarsely chopped; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 20.00 ml finely chopped coriander roots and stems; 1 tsp ground coriander; 2.50 gm ground cumin; 2.50 gm ground paprika; 1020.00 gm (1 litre) chicken style liquid stock; 125g yoghurt; 42.00 gm lemon juice; 18.20 gm extra virgin olive oil; Coriander leaves, to serve

Carrot and coriander soup with yoghurt swirl

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Celebrate the changing season by transforming fresh garden veggies into vibrant dishes.

Ingredients:

18.20 gm olive oil
6 carrots, peeled, coarsely chopped
2 brown onions, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
20.00 ml finely chopped coriander roots and stems
1 tsp ground coriander
2.50 gm ground cumin
2.50 gm ground paprika
1020.00 gm (1 litre) chicken style liquid stock
125g yoghurt
42.00 gm lemon juice
18.20 gm extra virgin olive oil
Coriander leaves, to serve

Instructions:

In a large saucepan over medium-high heat, warm the oil. Stir in the carrots, onion, garlic, ginger, coriander roots, ground coriander, cumin, and paprika. Cook for 2 minutes until fragrant. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer for 20 minutes until carrots are very tender, stirring occasionally.
Allow the mixture to cool for 5 minutes after removing it from heat. Blend half of the carrot mixture in a blender until smooth, then transfer to a saucepan. Repeat with the rest of the soup. Season with salt and pepper to taste. Gently reheat the soup over low heat.
In a small bowl, mix together the yoghurt and lemon juice. Pour the soup into serving bowls. Top with a drizzle of yoghurt and extra olive oil. Garnish with coriander leaves, if desired, and serve promptly.

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