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Carrot soup with herb chapons and buffalo-milk yoghurt

This is a lovely light soup for spring, made crunchy with herb chapons - chunkier versions of croûtons. The sweeter the carrots, the tastier this soup will be.

You'll need

30 gm butter, coarsely chopped ½ onion, coarsely chopped 1½ tsp coriander seeds, crushed in a mortar and pestle ½ tsp mild paprika 600 gm trimmed carrots, coarsely chopped 1 litre (4 cups) chicken stock To serve: buffalo-milk yoghurt (see note) ½ cup each torn mint, chervil, coriander and flat-leaf parsley ½ cup 5cm-lengths chives   Garlic and herb chapons 200 gm baguette, preferably sourdough, coarsely chopped into large croûtons 250 ml (1 cup) olive oil ¼ cup each flat-leaf parsley and basil, coarsely chopped 2 garlic cloves, crushed


  • 01
  • Melt butter in a saucepan over medium-high heat, add onion, coriander seeds and paprika, and stir occasionally until onion is tender (5-10 minutes), then add carrots and stir to combine. Season to taste, add chicken stock and bring to the boil, then reduce heat to low and cook until carrot is tender (20-30 minutes). Transfer to a blender or use a stick blender to process until smooth. Season to taste. If soup is too thick, add more stock.
  • 02
  • For garlic and herb chapons, combine baguette pieces with 80ml oil in a bowl and season to taste. Heat a large non-stick frying pan over medium heat, add chapons and turn occasionally until golden and just crisp on the outside (5-10 minutes). Meanwhile, blend herbs and garlic with remaining oil, add to pan, toss to coat and set aside.
  • 03
  • To serve, ladle hot soup into bowls, scatter over chapons, drizzle with herb oil from pan, top with dollops of buffalo yoghurt and scatter with herbs.

Note Buffalo-milk yoghurt is available at select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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