Moroccan Carrot Parsnip Soup with Spiced Yogurt | culture: the word on cheese
This sweet and earth vegetarian carrot parsnip soup by Chef Annie Somerville is topped with rich and spicy yogurt for a satisfying first course
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Ingredients
- 7 to 8 cups vegetable stock
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole cumin seeds
- 2 tablespoons olive oil
- 1 large yellow onion (chopped (about 2 cups))
- Salt (to taste)
- Ground black pepper (to taste)
- 1 tablespoon minced garlic
- 1 ½ tablespoons grated fresh ginger
- ¼ cup dry white wine
- 1 ½ pounds carrots (coarsely chopped (about 4 cups))
- 1 medium parsnip (coarsely chopped (about 1½ cups))
- 1 medium potato (peeled and coarsely chopped (about 1 cup))
- ½ cup plain (wholefat yogurt)
- ½ teaspoon toasted ground cumin seeds
- Cayenne (to taste)
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