Carrot and Coriander Soup
1 tbsp of olive oil
6 carrots, chopped
2 browned onions, chopped
2 garlic cloves, crushed
2 tsp of grated ginger
1 tsp of chopped coriander roots and stems
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of ground paprika
1 L of chicken stock
125 g of Village Dairy Natural Yoghurt
2 tbsp of lemon juice
1 tbsp of extra virgin olive oil
Some coriander leaves
In a large saucepan, heat the oil over medium to high heat. Add the carrots, onion, garlic, ginger, chopped coriander roots and stems, ground coriander, cumin and paprika. Cook for few minutes until aromatic.
Add the chicken stock and bring to boil, then reduce the heat to low and leave to simmer for 20 minutes. Stir occasionally.
Once the carrots are tender, set the soup aside to let it cool down.
In a food processor, blend the mixture until smooth.
Reheat the soup over low heat. Season with salt and pepper to taste.
Ladle the soup among serving bowls. Mix the yoghurt together with lemon juice and drizzle the mixture and the extra virgin olive oil on the soup. Add some coriander leaves to garnish.