Recipe for carrot soup with cumin and minted yoghurt

WHEN it comes to carrot soup, coriander is a firm favourite. And for good reason. This citrusy spice brightens up the characteristic sweetness of carrots, while coriander herb brings a fresh lightness to a hearty bowl of pureed root veg.

Without denying the delights of this classic pairing, however, there is another spice which works wonders for the humble carrot: cumin.

The earthy, aromatic notes of this spice both impart a beguiling, moreish quality second to none, and also manage to make carrots taste more of themselves.

My simple carrot soup is cheap, easy and delicious, and really makes the most of these two ingredients.

Warming and comforting, this gently spiced vegetable soup is perfect for lunch or a light supper as we head into the chillier months.

The soup can be served as it comes, but the swirl of minty yoghurt and scattering of toasted almonds makes it a touch more special. Enjoy!

Carrot soup with cumin and minted yoghurt

Ingredients: (serves 2-4)

500g peeled carrots – sliced in 1/2cm thick rounds
1 large white onion – roughly chopped
1 large garlic clove – chopped
1 rounded tsp cumin seeds
700ml vegetable stock
Juice of half a lemon
Handful of fresh coriander – chopped (optional)

For the yoghurt swirl…

2 heaped tbsps thick natural yoghurt
½ small garlic clove – grated
Handful of fresh mint leaves, or a large pinch of dried mint J
uice of half a lemon
Extra virgin olive oil
Salt, pepper and ground cumin to taste
Handful of toasted flaked almonds (optional)

Method:

Drizzle about a tablespoon of light olive oil into a casserole pot, put on a low heat and add the onion. Season well with salt and soften gently in the oil for five minutes.

Add the cumin seeds and garlic, and cook for a further 2-3 minutes. Add the carrots and increase to a medium heat.

Sauté the carrots and spiced onions for a few minutes, then pour in the stock. Bring to the boil then turn down to a simmer. Cover and cook gently for around 15 minutes, or until the carrots are completely tender.

Meanwhile, chop the mint and stir into the yoghurt along with the garlic and lemon juice. Season and loosen with lemon juice to taste.

Let the soup cool a little then transfer all to a blender and blitz until smooth and creamy.

Return to the pot, and season to taste with salt, pepper and ground cumin. Re-heat and add the lemon juice and fresh coriander if using.

Finish with a swirl of the minty yoghurt, a drizzle of extra virgin olive oil and fresh coriander or toasted almonds if you like. Serve with warm bread – crusty rolls, nutty granary or thick flatbreads all work well here.

Check out more of Lucy’s tasty recipes on her blog: citrusandherbs.blogspot.com