- 1 onion
- 1 cinnamon stick
- A thumb of ginger
- 1 garlic clove
- 500g carrots
- 75g white basmati rice
- A pinch of saffron powder
- A handful of coriander
- 1 lime
- 150g Greek style yogurt
- 1 tbsp olive oil
- Sea salt
- 800ml boiling water
- Freshly ground pepper
- Large pan with lid
- Vegetable peeler (optional)
- Blender (optional)
- 1.
Peel and finely chop the onion. Warm a large pan on a low heat for 2 mins, then pour in 1 tbsp olive oil and add the onion with a pinch of salt. Drop in the cinnamon stick and cook gently for 8 mins, stirring often, till the onion is soft but not coloured.
- 2.
While the onion cooks, peel and grate the ginger and garlic. Trim and coarsely grate the carrots (no need to peel them unless you prefer to). You can use a food processor with a grating attachment, if you have one. Rinse the rice with cold water. Fill and boil your kettle.
- 3.
When the onion has cooked for 8 mins, add the ginger, garlic, a pinch of saffron powder and the rice to the pan. Cook for 2 mins, stirring. Stir in the carrots and pour in 800ml hot water from the kettle. Pop on a lid and simmer for 10 mins till the carrots and rice are tender.
- 4.
Meanwhile, roughly chop the coriander leaves and stalks. Zest and juice the lime. When the soup is ready, add half the coriander and all the lime zest and juice. Taste the soup and add salt or pepper if you think it needs it.
- 5.
Ladle the soup into 2 warm bowls. Swirl in a large dollop of Greek style yogurt and scatter over the remaining coriander to serve.
- Tip
Eat Me, Keep Me
This soup has rice in it, which we do not recommend reheating. If you're making the soup in advance, omit the rice. Cook the rice separately for 6-8 mins in 150ml boiling water till tender. Heat the soup till piping hot then add the hot cooked rice. The carrot soup minus the rice and toppings will keep in the fridge for up to 3 days or 3 months in the freezer. Defrost thoroughly in the fridge and reheat till piping hot.