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Spiced carrot soup with yoghurt & mint

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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