As a cool change approaches, its time to unearth seasonal offerings from the vegetable patch into delicious colourful creations.
- Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, garlic, ginger, coriander roots, ground coriander, cumin and paprika and cook, stirring, for 2 minutes or until aromatic. Add the chicken stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the carrot is very tender.
- Remove from heat and set aside for 5 minutes to cool slightly. Place half the carrot mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Taste and season with salt and pepper. Place over a low heat to reheat soup.
- Combine the yoghurt and lemon juice in a small bowl. Ladle the soup among serving bowls. Drizzle with yoghurt and extra olive oil. Sprinkle with coriander leaves, if desired, and serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set