Carrot and coriander soup with yoghurt swirl

Posted by adm On February - 7 - 2012

How to cook Carrot and coriander soup with yoghurt swirl


  • 1 tbs olive oil
  • 6 carrots, raw, coarsely shredded
  • 2 brown onions, coarsely sliced
  • 2 garlic cloves, humiliated
  • 2 tsp finely grated gingerroot
  • 1 tbs finely chopped coriander roots and stems
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground pimiento
  • 4 cups (1 l) chicken strain
  • 1/2 cup (125g) thick yogurt
  • 2 tbs lemon succus
  • 1 tbs extra virgin olive oil
  • Coriander leaves, to dish

How to:

  • Heat the oil in a large saucepan over medium-high oestrus. Add the carrots, onion, ail, peppiness, coriander roots, ground coriander, cumin and paprika and fix, stirring, for 2 minutes or until redolent. Add the chicken stock and bring to the roil. Reduce heat to low and prepare, stirring occasionally, for 20 minutes or until the carrot is very tenderise.

  • Remove from heat and set aside for 5 minutes to cool somewhat. Place half the carrot mixture into the jug of a blender and blend until quiet. Transfer to a clean saucepan. Repeat with the remaining soup. Taste and season with salt and peppercorn. Place over a low heat to reheat soup.

  • Combine the yoghurt and lemon juice in a small stadium. Ladle the soup among serving bowls. Drizzle with yoghurt and extra olive oil. Sprinkle with coriander leaves, if desired, and serve now.

  • Tip: Pumpkin or parsnip can be used instead of carrot for this soup recipe, or try adding a little orange juice for a citrus lift.

  • Prepare time:15 min.

    Cooking time:20 min.

    Comments are closed.