Moroccan Carrot Soup

Ingredients

2 tbsp olive oil
2 onions, diced
2 garlic cloves, finely chopped
1/2 tsp coriander seeds
600 g carrots, diced
600 ml chicken or vegetable stock
1 1/2 tsp cumin seeds
1 tbsp honey
1 tsp lemon juice
1/8 tsp ground allspice
salt and pepper, to taste
1/2 cup natural yoghurt
Fresh coriander leaves, to garnish

Instructions

1. Heat the oil in a large saucepan. Add onion, garlic and coriander seeds. Cook for 3 minutes until tender.

2. Add carrot, stock and bring to boil. Reduce the heat, cover and simmer for about 20 minutes until the carrot is tender.

3. Toast the cumin seeds in a dry frying pan. Let it cool and grind using mortar and pestle, or chop finely with a knife.

4. Whizz the carrot and onion mixture in a blender or food processor, add honey, lemon juice and allspice. Mix well. Season with salt and pepper. Serve with a blob of natural yoghurt and coriander leaves.