Ingredients
 

750g carrots, peeled and chopped
1 large onion, chopped
3 cloves garlic
4 cups vegetable stock
1 teaspoon dried thyme
2 tablespoons olive oil
4 tablespoons plain yoghurt
Pinch of salt & pepper
 

For garnish
 

Lime juice
Chilli flakes
Handful fresh coriander leaves

Method   

In a large pot over medium heat, add oil and onions and cook for 3-4 minutes. Season with a pinch of salt

Add carrots, garlic, thyme, and stir together. Cook for 30 seconds until garlic becomes fragrant 

Add the stock and bring mixture to a simmer. Cover and simmer for 15 minutes until carrots are very tender

Using a stick blender, blend the soup until smooth. Season with black pepper

Serve the soup in bowls with a swirl of plain yoghurt. Garnish with chilli flakes, lime juice and chopped coriander. Serve warm