Serves: 4

Prep time: 10 mins

Cook time: 25 mins

Ingredients

• 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

Method

1. Heat 2 tablespoons in a large saucepan over medium heat

2. 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.

3. Add the orange juice, stock and 1 cup of water and bring to the boil.

4. Reduce heat to medium-low and simmer for 15-20 minutes.

5. Remove soup from heat and leave to cool slightly.

6. Use a stick mixer to blend until smooth and then return to heat to warm.

7. Stir in lemon thyme and season to taste

8. Preheat a chargrill pan over high heat and combine the remaining 2 tablespoon oil and garlic in a bowl.

9. Lightly brush over both sides of the bread. Cook for 1-2 minutes each side, until lightly charred.

10. 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