Prep time: 10 mins
Cook time: 25 mins
- 4 tbsp of olive oil
- 600g shredded carrot
- 1 large onion, chopped
- 2 tsp ginger paste
- 2 tsp ground cumin
- 1 orange, rind finely grated and juiced
- 2 garlic cloves, crushed
- 4 cups vegetable liquid stock
- 1 Turkish loaf, thickly sliced
- 1 tbsp chopped lemon thyme leaves (or chives), plus extra to serve
- Greek-style yoghurt, to serve
Heat 2 tablespoons in a large saucepan over medium heat
Add the carrot and onion and cook, stirring, for 3-4 minutes and then stir in the ginger cumin, orange rind and half the garlic.
Add the orange juice, stock and 1 cup of water and bring to the boil.
Reduce heat to medium-low and simmer for 15-20 minutes.
Remove soup from heat and leave to cool slightly.
Use a stick mixer to blend until smooth and then return to heat to warm.
Stir in lemon thyme and season to taste
Preheat a chargrill pan over high heat and combine the remaining 2 tablespoon oil and garlic in a bowl.
Lightly brush over both sides of the bread. Cook for 1-2 minutes each side, until lightly charred.
Divide soup among serving bowls. Top with yoghurt and sprinkle with extra lemon thyme leaves. Serve with the garlic toast.
Image and full recipe: Taste Australia