Janie & Susie whip up a delightful seasonal soup, ideal for warming up on cosy autumn days.
Ingredients
1 onion
1 leek
A good glug of olive oil
1 tbsp cumin seeds
1 tbsp coriander seeds
500g carrots, peel on and washed, then chopped
2 tbsp honey
2 tbsp rice wine
500ml chicken or vegetable stock
1 small bunch coriander, chopped
2 tbsp Greek yoghurt
Juice and zest of 1 orange
2 tbsp of mango salsa
Chilli flakes to seeve
Method
Gently sauté the onion in the olive oil until soft and opaque. Make sure to season throughout with salt and pepper. Add cumin seeds and cook for a minute, followed by the carrots, honey, rice wine, zest and juice of the orange, a good handful of the coriander and the stock.
Bring to a simmer and cook for 15 minutes, by which time the carrots should be tender. If not then give them another 5 minutes. Add chutney / salsa. Using a stick blender whizz until smooth or if you prefer chunky soup stop when there is still some texture to the carrots. Add Greek yoghurt. If too thick, add more stock.
Serve with another dollop of yoghurt, a sprinkling of coriander and some crispy breadcrumbs croutons, chilli flakes or roasted pumpkin seeds.
Follow Janie & Susie on Instagram @janieandsusie
September, 2024
