4 large carrots
1 garlic glove
½ stick cinnamon
2 cardamom pods
10 coriander seeds
1 star anis
A little fresh red chilli
1 liter cold water
2 tbsp. apple vinegar
Salt and pepper
2 tbsp. olive oil
Carrots, onions and garlic, peeled and chopped finely.
Put the spices in a dry pot and toast lightly in 1-2 min.
Add vegetables, chili and 1/4 cup olive oil in to the pot and let it fry for 2-3 minutes, when it starts to caramelize add juice from orange and water.
Let the soup boil around. 15 minutes until the vegetables are tender.
When they are tender, blend the soup smooth and sieve into another saucepan.
Finally warmed soup through and add the yogurt, vinegar, salt and pepper.
Warm the soup gently through and serve right away.
The soup can be eaten just with good bread a weekday evening, but a fried scallops, a fried lobster or a piece of fish makes quick soup for a lovely weekend dinners.