The humble carrot is the base of this very flavorful soup, accented with aromatic curry and fresh orange juice and topped with tangy yogurt and refreshing mint.
Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 3 medium carrots, peeled and sliced
- 1 medium onion, halved and sliced
- 1 tsp (10 ml) chopped fresh ginger
- 2 garlic cloves, chopped
- 3 Tbsp (45 ml) all-purpose flour
- 3 tsp (10–15 ml) mild curry powder
- 4 cups (1 L) chicken or vegetable stock
- ½ cup (125 ml) fresh orange juice
- 2 tsp (10 ml) grated orange zest
- salt and white pepper to taste
- 0.33 cup (80 ml) yogurt
- 1 Tbsp (15 ml) chopped fresh mint
- small mint sprigs for garnish
How to Make It
- Place the oil in a pot over medium heat. When it’s hot, add the carrot, onion, ginger and garlic and cook 3 to 4 minutes. Stir in the flour and curry powder and cook 2 minutes more. While stirring, slowly pour in the stock. Mix in the orange juice and orange zest. Bring the soup to a simmer and cook until the carrots are very tender, about 15 minutes.
- Purée the soup in a blender or food processor, or in the pot with an immersion blender. Return the soup to a simmer and season with salt and white pepper. Place the yogurt in a small bowl and mix in the chopped mint. Ladle the soup into bowls, place a spoonful of yogurt in the center of each and garnish with the mint sprigs.
