In under 30 minutes, this creamy soup can be ready, prepared and on the table for the whole family to enjoy! Not only is it a super simple recipe with just a handful of everyday ingredients, but this dish is a healthier option to warm you up on a chilly day.

There’s no cream needed to achieve the incredible consistency, all you need are a few taste spices and a whole bunch of carrots. Meanwhile, if you’re keen to try it but you’re not a massive fan of carrot, sweet potato is a great replacement that will taste equally as good as the original recipe. Enjoy!

Ingredients

• 80ml (1/3 cup) olive oil
• 2 x 300g packets shredded carrot
• 1 large onion, chopped
• 2 teaspoons ginger paste
• 2 teaspoons ground cumin
• 1 orange, rind finely grated and juiced
• 2 garlic cloves, crushed
• 1L (4 cups) vegetable liquid stock
• 1 Turkish loaf, thickly sliced
• 1 tablespoon chopped lemon thyme leaves (or chives), plus extra, to serve
• Greek-style yoghurt, to serve

Method

1. Heat 2 tablespoons of oil in large saucepan over medium heat. Add carrot and onion. Cook, stirring, for 3-4 minutes or until softened. Stir in ginger, cumin, orange rind and half the garlic. Add orange juice, stock and 1 cup (250ml) water to pan. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 15-20 minutes, until carrot has softened.
2. Meanwhile, preheat chargrill pan over high heat. Combine remaining 2 tablespoon oil and garlic in small bowl. Lightly brush over both sides of bread. Cook for 1-2 minutes each side, until lightly charred.
3. Remove soup from heat. Cool slightly. Use stick mixer to blend until smooth. Return to heat to warm through. Stir in lemon thyme. Season.
4. Spoon soup evenly into serving bowls. Top with yoghurt. Sprinkle with extra lemon thyme leaves. Serve with the garlic toast.