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Carrot and Cumin Soup
Serves 4
Easy
Total time:
A spiced carrot soup, made creamy by the addition of natural yoghurt.
Skip to ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 tsp cumin seeds
- 800g carrots, roughly chopped
- 1 litre veg stock
- 200ml natural yoghurt
- salt & pepper
- 1 tbsp harissa
Method
step 1
Heat the oil and gently cook the onion for 5 mins.step 2
Add the cumin seeds and the carrots and cook for 2 mins, stirring.step 3
Add the stock and simmer for 25 mins until the carrots are tender.step 4
Cool slightly and then blend until smooth.step 5
Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.step 6
Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.
