Carrot Soup with herb chapons & yoghurt – Jen Smith – Med Meanderings

Ingredients

• 30g butter, coarsely chopped
• 1/2 onion, coarsely chopped
• 1.5 teaspoons coriander seeds, crushed in a mortar and pestle
• 1/2 teaspoon mild paprika
• 600g trimmed carrots, coarsely chopped
• 1 litre chicken stock
• Buffalo-milk yogurt to serve
• 1/2 cup each of torn mint, chervil, coriander and flat-leaf parsley
• 1/2 cup 5cm-lengths chives
• 200g baguette (sourdough), coarsely chopped into large croutons
• 250ml olive oil
• 1/4 cup each flat-leaf parsley and basil, coarsely chopped
• 2 garlic cloves, crushed