Chilled Carrot, Mint & Cumin Soup

INGREDIENTS

Olive oil x 4 TBSP

Yellow onion, medium x 1, chopped

Leek x 1, sliced

Garlic x 2 cloves, crushed

Carrots x 900g, thinly sliced

Parlsey x handful, chopped

Salt

Cumin x 3 ½ TSP

Chilli pepper (I like pul biber, A Turkish chilli pepper blend) x ½ TSP

Mint leaves x 15, sliced

Lime juice x 1 TBSP

Lime zest x 2 limes

Chicken or vegetable stock x 6 CUPS (or more, as needed)

GARNISH

Greek yogurt x ½ CUP

Dukkah x 1 TBSP

Pumpkin seeds, handful, toasted

Mint leaves, sliced

RECIPE

1.   In a large pot, heat 3 tablespoons of the olive oil over medium heat. Add the onions, leeks, and garlic, and cook, stirring occasionally, until softened, about 10 minutes. Stir in the carrots and parsley and season with salt, cumin, & chilli.

2.   Add the stock and bring to a simmer. Reduce heat and simmering until carrots are tender.

3.   Let the soup cool a little, then pour the soup into a blender. Blend the soup until it is completely smooth. Add the mint leaves and lime zest and blend until the leaves are chopped.

4.   Refrigerate the soup until chilled. When ready to serve, transfer the soup to a large mixing bowl, add the remaining 1 tablespoon of olive oil along with the lime juice. Thin the soup base with water if the soup is too thick. Season with salt and, if needed, additional lime juice.

5.   Mix the yogurt and dukkah, season with salt and refrigerate.

6.   When ready to serve, dollop some of the chilled yogurt mixture into each bowl, then sprinkle some additional dukkah on top. Garnish with mint leaves & pumpkin seeds, drizzle with olive oil, and serve cold.