Recipe

Spiced carrot soup with smoked almonds

Carrot soup is always a family favourite. We've modernised this this version and packed it with spices and served it with smoked almonds, coriander and sliced red onion.

Dec 31, 2010 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Spiced carrot soup with smoked almonds
  • 1 tablespoon extra virgin olive oil
  • 2 brown onions (300g), chopped coarsely
  • 4 centimetre piece fresh ginger (20g), grated finely
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cinnamon stick
  • 1 kilogram carrots, cut into 1cm slices
  • 2 cup (500ml) vegetable stock
  • 3 cup (750ml) water
  • 3/4 cup (200g) greek-style yoghurt
  • 2 clove garlic, crushed
  • 1/2 red onion (50g), sliced thinly lengthways
  • 1/4 cup (40g) coarsely chopped smoked almonds
  • 8 sprigs fresh coriander

Method

Spiced carrot soup with smoked almonds
  • 1
    Heat oil in a large saucepan over medium heat; cook brown onion, stirring, until soft.
  • 2
    Add ginger and spices to pan; cook, stirring, until fragrant. Add carrot, stock and the water; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until soft. Discard cinnamon stick. Cool soup 10 minutes.
  • 3
    Blend soup, in batches, until smooth. Return soup to pan; stir over medium heat until hot. Season to taste.
  • 4
    Meanwhile, combine yoghurt and garlic in a small bowl.
  • 5
    Top soup with yoghurt mixture, red onion, nuts and fresh coriander, to serve.

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