Carrot and Coriander Soup

Vanessa came up large with this tasty (and spicy!) soup. The yogurt cuts through some of the heat. And there WAS some heat to this. Perhaps a little more cayenne than called for made its way into the soup, which is fine by me. If you are not a spicy food eater, you may want to back off some of the cayenne.

Also, I know I have mentioned before about smoked paprika. It really is the greatest thing ever. Get your hands on some as use it here... it just adds a whole new dimension to the soup.

2 tablespoons olive oil
1 onion, chopped
800 g carrots, peeled, roughly chopped
1 bay leaf
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon ground coriander
2 teaspoons paprika
1.25 liters chicken stock
½ cup yogurt, thick and natural
2 tablespoons fresh coriander, chopped

Heat the olive oil in a saucepan, add the onion and carrot and cook over low heat for 30 minutes.

Add the bay leaf and spices and cook for another 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer uncovered for 40 minutes, or until the carrot is tender. Cool slightly, then blend in batches in a food processor (or puree with a stick blender). Return to the saucepan and gently reheat. Season as necessary with salt and pepper.

Combine the coriander and yogurt in a bowl. Pour the soup into bowls and top with a dollop of the yogurt mixture. Garnish with fresh coriander.