Spiced Carrot Soup

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Serves 4

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Ingredients….

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40ml olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, finely chopped

1.2kg carrots, coarsely grated

1 tbsp ground cumin

2 tsp smoked paprika

2 lemons, juiced and with the zest  finely grated

1.4 litres filtered water

20ml apple-cider vinegar, or to taste

300g Greek yoghurt

Coarsely chopped mint, coriander

and flat-leaf parsley

Extra-virgin olive oil, to serve

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How to make…

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1.Heat the oil in a large saucepan over medium-high heat, add the onion and garlic and stir occasionally for about 3 minutes, or until tender.

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2.Add the carrot, spices and lemon zest, stirring occasionally until the carrot softens, then add the filtered water. Season to taste. Bring to the boil, reduce heat to medium and simmer until flavours combine (about 10 minutes).

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3.Remove from heat, add the yoghurt and lemon juice and process with a hand-held blender until smooth.

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4.Serve hot, dolloped with extra yoghurt, scattered with herbs and drizzled with extra-virgin olive oil

 

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