The humble carrot, combined with warming spices works a treat in this soup! Serves 4-6

2Tbsp butter

1 onion, sliced thinly

1 kg carrots, peeled and roughly chopped

600 ml chicken or veg stock

1 ½ tsp cumin seeds

½ tsp fennel seeds

1Tbsp honey

1tsp fresh lemon juice

pinch ground allspice

1/2 cup plain yogurt, stirred to loosen

METHOD

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small frypan over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender or whatever method works, until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.