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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.
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Overall rating

A star rating of 4.5 out of 5.2 ratings
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