Carrot, faro, coriander, mint and orange soup | FOODWISE

Ingredients

• 3 tablespoons cracked farro, soaked overnight in cold water
• salt flakes and cracked black pepper
• 100 ml extra virgin olive oil, plus a splash for drizzling
• 1 onion, diced
• 4 cloves garlic, crushed
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 1 kg carrots, diced
• 4 tablespoons dry white wine or sparkling white wine
• finely grated zest and juice of 1 orange
• 1 handful each mint and coriander leaves, chopped
• ½ cup (140 g) greek style yoghurt