Carrot and Cumin Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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 1Heat the oil and gently cook the onion for 5 mins.
- STEP 2Add the cumin seeds and the carrots and cook for 2 mins, stirring.
- STEP 3Add the stock and simmer for 25 mins until the carrots are tender.
- STEP 4Cool slightly and then blend until smooth.
- STEP 5Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.
- STEP 6Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.