Home > Vegetarian > Carrot
Carrot and coriander soup with yoghurt swirl Recipes
Prep Time
Total Time
Basic Information Your Name:

Your Email:


Feedback Sent
Recipe Name : Carrot and coriander soup with yoghurt swirl
Country : United States
Rating :
Category : Home > Vegetarian > Carrot
Chef : Sarah Hobbs
Email Print SMS

1 tbs olive oil
6 carrots, peeled, coarsely chopped
2 brown onions, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
1 tbs finely chopped coriander roots and stems
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
4 cups (1 litre) chicken stock
1/2 cup (125g) thick yoghurt
2 tbs lemon juice
1 tbs extra virgin olive oil
Coriander leaves, to serve

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, garlic, ginger, coriander roots, ground coriander, cumin and paprika and cook, stirring, for 2 minutes or until aromatic. Add the chicken stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the carrot is very tender.

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

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

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.