Our favorite Carrot Soup with curried yogurt topping.
This soup is a five star hit with our family.  I owe it’s popularity due to the versatile topping. The carrot-orange soup is classically flavored, but the yogurt topping is spicy. With the topping packing the punch, it can be added at the last minute and tailored to suit all taste buds. Top it with Halloumi and a slice of crusty bread for a complete meal.

Curried Carrot Soup
8 Carrots, peeled and grated

1/2 Butternut Squash or 2 Sweet Potato
1-2 Apples

2 onions, peeled, sliced and diced
Juice from 2 Oranges
1 inch (3 cm) Ginger (optional)
1/4 t Coriander seeds crushed (optional)
2 Olive Oil
1 Quart or 9 dl Waters

1 Cup Coconut Milk

1/2 c white wine
1 Vegetable Bouillon or home made (click here)
Salt to taste
Black Pepper

Yogurt topping:
1/2 cup plain yogurt
1/4 cup olive oil
2T Curry powder (add more if desired)
1/4-1/2 t Cayenne Pepper (add more if desired)
1 pinch of salt
Peels and slice onions, carrots and ginger. Saute the onions in the olive oil until soft. Salt the onions. Add the carrots and ginger and saute for several minutes. Cover with the water, orange juice and add bouillon. Bring to a boil, the bring down to a simmer. Add white wine and coconut Milk, cook until the carrots are soft. This take approximately 15 minutes. Once soft, use a hand blender to puree until smooth. Add salt and pepper to taste.

During the cooking process, prepare the yogurt topping. Combine 1/2 plain yogurt (This works better with thin European versions than Greek style yogurt.) with the olive oil. Once combined, flavor with curry and cayenne pepper and pinch of salt.  Combine well and set aside.

To serve:
Serve soup with a click of the yogurt topping and swirl. Top with salt, pepper and coriander.
Other toppings that I like to add are croutons and halloumi.