Name: Spiced carrot soup with smoked almonds
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 2 brown onions (300g), chopped coarsely; 4 centimetre piece fresh ginger (20g), grated finely; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 cinnamon stick; 1 kilogram carrots, cut into 1cm slices; 2 cup (500ml) vegetable stock; 3 cup (750ml) water; 3/4 cup (200g) greek-style yoghurt; 2 clove garlic, crushed; 1/2 red onion (50g), sliced thinly lengthways; 1/4 cup (40g) coarsely chopped smoked almonds; 8 sprigs fresh coriander

Spiced carrot soup with smoked almonds

Carrot soup is always a family favourite. We've modernised this this version and packed it with spices and served it with smoked almonds, coriander and sliced red onion.

Ingredients

1 tablespoon extra virgin olive oil

2 brown onions (300g), chopped coarsely

4 centimetre piece fresh ginger (20g), grated finely

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cinnamon stick

1 kilogram carrots, cut into 1cm slices

2 cup (500ml) vegetable stock

3 cup (750ml) water

3/4 cup (200g) greek-style yoghurt

2 clove garlic, crushed

1/2 red onion (50g), sliced thinly lengthways

1/4 cup (40g) coarsely chopped smoked almonds

8 sprigs fresh coriander

Method

1.Heat oil in a large saucepan over medium heat; cook brown onion, stirring, until soft.

2.Add ginger and spices to pan; cook, stirring, until fragrant. Add carrot, stock and the water; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until soft. Discard cinnamon stick. Cool soup 10 minutes.

3.Blend soup, in batches, until smooth. Return soup to pan; stir over medium heat until hot. Season to taste.

4.Meanwhile, combine yoghurt and garlic in a small bowl.

5.Top soup with yoghurt mixture, red onion, nuts and fresh coriander, to serve.

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Ingredients

Method

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