Spiced carrot soup with yoghurt & mint
A recipe from the Good Food collection.
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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