- 1 onion
- 1 cinnamon stick
- A thumb of ginger
- 2 garlic cloves
- 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 a lid
- Vegetable peeler (optional)
- Food processor (optional)
- 1.
Peel and finely chop the onion. Place a large pan on a low heat for 2 mins then pour in 1 tbsp oil and add the onions with a good pinch of salt. Drop in the cinnamon stick and cook gently for 8 mins till the onions are softened 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). You can use a food processor with a grating attachment, if you have one. Rinse the rice under cold water for 1 min. Fill and boil the kettle.
- 3.
When the onion has cooked for 8 mins, add the grated ginger and garlic to the pan. Cook for 2 mins, stirring. Add a pinch of saffron powder and the rice and cook for 2 mins, stirring. Add the grated carrot and stir. Pour in 800ml hot water from the kettle. Pop on a lid and cook for 10 mins till the carrot and rice are tender.
- 4.
Meanwhile, finely chop the coriander stalks and roughly chop the leaves. Zest and juice the lime.
- 5.
When the soup is ready, add the coriander stalks and the lime zest and juice. Taste the soup and add salt or pepper if you think it needs it.
- 6.
Ladle the soup into warmed bowls. Swirl in a large dollop of Greek style yogurt and scatter over the coriander leaves 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.