This classic carrot soup from Tasmania’s Westhaven is an easy soup packed full of flavour, with sweet scented cinnamon and caraway adding an unusual depth. Make this recipe year-round for a comforting and speedy dish that the whole family will love.
At a glance
Approx 30 minutes
Serves 2-4 people
1 brown onion, thinly sliced
800g carrots (approx 6), peeled and coarsely chopped
3 cups vegetable stock
1/2 tsp cinnamon, ground
1 tsp caraway seeds, crushed
sea salt and freshly ground black pepper
1/2 cup Westhaven Greek Yoghurt
Heat the butter in a saucepan over medium–high heat, add the onion and sauté until very tender, about 10 minutes.
Add the carrot to the saucepan with the cinnamon and stock, then cover and cook for 20 minutes or until tender.
Transfer to a food processor or blender with caraway and process until smooth, adding more water to reach desired consistency.
Season to taste. Serve soup topped with a dollop of Westhaven Greek Yoghurt and a side of freshly baked crusty bread.