Creamy Carrot & Coriander Soup

I love a chunky soup but if you prefer a silky smooth one- simply blend away!

This sweet, deep flavour combo was a favourite of mine as a child but the creamy yoghurt twist was an adult addition. (Incidentally, kefir stirred through at the end would be a delightful variation!)

Makes 1 large/2 side Serves

Cook Time - 20 mins

Equipment - Cooktop (blender)

Ingredients

• 2 large Carrots

• 1 tbsp Broth concentrate or stock powder (your choice of veg/chicken/beef)

• 2 cups Water

• 1 tbsp ground Cumin

• 1tbsp ground Coriander

• ¾ cup Greek Yoghurt (+ ¼ cup for serving)

• Cracked Black Pepper

Method

1. Roughly chop Carrots

2. Combine carrots, stock, water and spices in pot and simmer until tender

3. Take off the heat and Mash roughly (or blend if you prefer it silky smooth)

4. Season to taste

5. Add 3/4 cup Greek Yoghurt and stir well

6. Serve topped with ¼ cup Greek Yoghurt and freshly cracked black pepper

7. Enjoy!

Tips

• Tips- mash roughly for a chunky soup or blend for a smooth texture

• Variations- add chilli or ginger for more flavour

• Serving suggestions- add some chickpeas or white beans to bulk it up and increase the protein ratio!

• Store refrigerate in airtight container for up to 4 days; freezes well!

Nutrition