This spiced carrot soup with smoked almonds is a warm, comforting dish perfect for cooler days. Quick and easy to prepare, it combines creamy texture with aromatic spices. Ideal for cozy evenings!
Ingredients
- 2 tbsp extra virgin olive oil
- 2 medium brown onions, chopped coarsely
- 20 g fresh ginger, grated finely
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ cinnamon stick
- 1kg carrots, cut into 1cm rounds
- 500 ml vegetable stock
- 750 ml water
- 200 g Greek-style yoghurt
- 2 cloves garlic, crushed
- ½ small red onion, sliced thinly
- 40 g chopped smoked almonds
- 8 sprigs fresh cilantro
Instructions
- Heat oil in a large saucepan over medium heat; cook brown onion, stirring, until soft.
- Add ginger, cumin, ground coriander and cinnamon to the pan; cook, stirring, until fragrant. Add carrot, stock and the water; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until the carrots are soft.
- Remove cinnamon stick. Stand soup for 10 minutes.
- Meanwhile, combine yoghurt and garlic in a small bowl.
- Blend soup in batches until smooth (or use a stick blender). Return soup to same pan; stir over medium heat until hot. Season.
- Ladle soup into serving bowls; top with yoghurt mixture, red onion, almonds and coriander. Sprinkle with pepper.
