This is a delicious adaptation of a carrot soup recipe  Bev Davey (one of our loyal members) recited to me a few weeks ago. It’s so yummy I’ve found myself addicted to it over these past few chilly weeks.

Ingredients for a really big pot of soup:

2kg of carrots
1 large onion
2-3 gloves of garlic
1 litre of Chicken or Vegetable stock
1 tablespoon of freshly chopped coriander (though I prefer a little more)
Coriander leaves (fresh)
1 tablespoon of cummin (though I prefer a little more)
1 lemon
Yoghurt
Olive oil

Finely chop and roast the carrots, garlic & onion. 

Zest and juice the lemon.

Place roasted veges into pot along with stock, cummin, coriander and lemon juice. Simmer for a few minutes then let sit for 5-10 minutes before blending/processing into a smooth soup. Personally I prefer to add the olive oil just before blending so that it doesn’t go degrade during the cooking process.

Garnish with lemon zest, yoghurt & fresh coriander leaves.

Yummy

Don

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