Nothing says healthy like a creamy carrot soup. Served with deliciously crunchy parmesan toasts and a good dollop of natural yoghurt this warming winter soup recipe is perfect as a warm dinner on cold nights.
Creamy Carrot and Coriander Soup
Ingredients
1 tablespoon olive oil
1 teaspoon ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tablespoons finely chopped coriander
1/2 cup natural yoghurt
Method
Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened
Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender
Remove from heat and process with a stick blender until smooth
Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt
Parmesan Toasts
Ingredients
2 slices sourdough bread
1 tablespoon grated parmesan cheese
1 tablespoon grated cheddar Cheese
Method
Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown
