Curried carrot soup with yoghurt and coriander

Curried carrot! The 70’s called and want their recipe back. But just see here how delicious it is…!

Fresh from the garden: carrots, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

What to do:

• To make the curry powder: Measure the spices into the small bowl of the stick blender and process to a fine powder.
• Fill the kettle to the litre mark and set it to boil.
• Peel and finely chop the onions. Peel and finely chop the garlic cloves.
• Wash and peel the carrots, then grate them all and reserve in a large bowl.
• Heat the oil in the large stockpot over medium heat. Add onion, 2 teaspoons of the curry powder blend and a grind of pepper. Cook stirring occasionally until the onion is soft for about 5 minutes. Add in the grated carrots and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
• Carefully add the boiling water and bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes until the carrots are tender.
• Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
• Puree the soup using the stick blender until super smooth and then check the seasoning. Weigh the yoghurt and then stir into the soup, creating a big whirl.
• Ladle into soup bowls and serve garnished with the coriander.

Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined?