Carrot Soup with Coriander Yoghurt

8 medium carrots, topped and tailed
1 tsp cumin seeds, whole not crushed
4 tbs olive oil
25g unsalted butter
2 medium brown onions, roughly chopped
2 cloves garlic, crushed
1 tsp fresh ginger, grated
kosher salt and freshly ground black pepper to taste
1/2 tsp sugar
3/4 cup floury potatoes, such as sebagos, peeled and diced into large dice
4 tbs cream, thick or pouring it doesn’t matter
1 tbs coriander leaves, washed and finely chopped
handful of mint leaves, washed and finely chopped
1/4 clove garlic, crushed
1/2 cup greek yoghurt
kosher salt and white pepper to taste

To make the yoghurt, mix coriander, mint, garlic, yoghurt, mix well, season to taste. Refrigerate until needed.

Preheat oven to 160 degrees celsius (fan-forced).

Cut carrots lenghtwise into eights, then cut each length into halves. Combine the carrots, half the cumin seeds and half the olive oil in a large baking dish. Roast for 1 hour, shaking the dish occasionally, or until carrots are tender and lightly browned.

Meanwhile, dry roast, the remaining cumin seeds in a small pan over low heat until fragrant, don’t allow them to burn. Crush the seeds using a mortar and pestle.

Heat the remaining oil and butter in a large saucepan. Add the freshly ground cumin, onion, ginger, garlic and salt. Sweat over a very low heat for about 10 minutes or until the onion is soft.

Add roasted carrots and chicken stock and simmer, covered for 30 minutes or until the vegetables are very tender. Process with a stick blender until very smooth. Stir in cream and pepper.

Add more chicken stock or water if needed top create a more soup-like consistency.

Serve hot with a dollop of coriander yoghurt and crusty sourdough.