Carrot and coriander soup with yoghurt swirl

Appetizing Carrot and coriander soup with yoghurt swirl Recipe

As a cool change approaches, it’s time to unearth seasonal offerings from the vegetable patch into delicious colourful creations.
Carrot and coriander soup with yoghurt swirl
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 6 carrots, peeled, coarsely chopped

  • 2 brown onions, coarsely chopped

  • 2 garlic cloves, crushed

  • 2 teaspoons finely grated ginger

  • 1 tablespoon finely chopped coriander roots and stems

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground paprika

  • 4 cups (1 litre) Massel chicken style liquid stock

  • 1/2 cup (125g) thick yoghurt

  • 2 tablespoons lemon juice

  • 1 tablespoon extra virgin olive oil

  • Coriander leaves, to serve


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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