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.
Ingreadient:
- 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
- 2 slices sourdough bread
- 1 tablespoon grated parmesan cheese
- 1 tablespoon grated cheddar Cheese
Direction:
- 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
- Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown
- Serve warm with soup
