One of the (few) things I enjoy about cold weather is my craving for comfort food. Most specifically, my craving for soup.

I absolutely LOVE making and eating soups!  As with most of my cooking, this has also been influenced by my mom: the woman can turn just about anything into a delicious soup and I grew up half in awe of this ability of hers and half resenting the frequency in which we had soup for lunch and/or dinner.  Ever since I moved to London however, faced with full-on cold autumns and winters, soups have also become my go-to dish from the moment temperatures begin to drop and this carrot soup was one of the first dishes I  was making on repeat during my first year in London.

I have modified the recipe over the years, but the end result always reminds me of both my mom’s soups and my first winter here.  It’s hearty and delicious, with a beautiful colour and velvety texture.  The spices add a subtle, sweet aroma and flavour and the cayenne pepper gives it a nice kick, which is balanced out by the addition of yogurt and lemon.

You can also experiment with other variations: my two favourite ones are coconut milk with lime and canned tomatoes with chipotle pepper and sour creme.

INGREDIENTS (for 4 portions)

4 tablespoon olive oil 

10 largish organic carrots, thinly sliced

1 large red onion, thinly sliced

4 garlic cloves, minced

6 cups organic vegetable stock

smoked paprika, ground turmeric and ginger, 1 teaspoon each

1/4 teaspoon cayenne pepper*

pinch of cinnamon 

juice of one large lemon

sea salt and freshly ground black pepper

1 cup half fat Greek yogurt

to garnish: extra lemon juice & chopped coriander (about 2 tablespoons)

* or less, depending on how spicy you like your soup

Heat the oil in a large pot and add the chopped carrots; cook in high heat for 5 minutes.

Lower to medium and add onion, garlic and spices. Cook for 3-4 minutes (or until the onions are softened), stirring frequently.

Add the stock, cover with lid and cook on medium for 20-25 minutes, or until the carrots are tender.

Remove from the heat and let cool slightly. Puree until smooth and season with freshly ground black pepper and sea salt to taste.

Add 1 cup of yogurt and lemon juice, stir to combine and let simmer for a few minutes over very low heat.

Serve with chopped coriander and additional lemon juice, if desired.