Spiced carrot soup with yoghurt & mint

Spiced carrot soup with yoghurt & mint
Spiced carrot soup with yoghurt & mint 

A recipe from the Good Food collection.


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


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