Spiced carrot soup with yoghurt & mint

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A recipe from the Good Food collection.

Spiced carrot soup with yoghurt & mint

Ingredients

  • 30g butter
  • 1 onion, diced
  • 1 tsp finely grated orange zest
  • 1 tbsp caraway seeds
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • ½ tsp curry powder
  • ½ tsp ground turmeric
  • 4 large carrots, peeled and diced
  • 1 litre good vegetable stock
  • 1 cup (a good handful) mint leaves, finely shredded
  • 1 tbsp sugar
  • 1 tbsp cider vinegar
  • 1 tbsp boiling water
  • ½ cup plain Greek-style yoghurt

Method

Heat butter in a large pot and saute onion, zest and spices for 2-3 minutes, until softened and fragrant.

Add carrots and stock and simmer until carrots are tender, 20-30 minutes. Blend soup until smooth and season to taste.

Combine shredded mint, sugar and cider vinegar in a small bowl.

Stir in boiling water.

Serve soup in small bowls topped with a dollop of yoghurt and the mint mixture.

This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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  • Main Ingredients - Carrot

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  • Rating: 4.5 out of 5 stars

    I've made this quite a few times. It looks a bit complicated because of the extra step at the end. No need for that! Just make the soup, it's perfect as is. Delicious and easy.

    Commenter
    galaxysong
    Location
    Date and time
    September 19, 2013, 2:53PM

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