Prep Time

10-15 mins

Cook Time

30 mins


600mL – serves 2


300g Dutch or regular carrots, roughly chopped
2 French shallots, roughly chopped OR 1 medium-sized brown onions, roughly chopped
20g butter
1 tablespoon olive oil
1/2 teaspoon ground cumin
2 pieces Buderim Ginger Naked Ginger, roughly chopped
500mL vegetable or chicken stock

Greek-style yoghurt
carrot feathery tops, finely chopped OR
torn coriander leaves OR
chopped toasted hazelnuts


  • Gently fry carrot and onions in butter and oil for 5 minutes or until vegetable just start to lightly brown around edges.
  • Add cumin and cook for 1 minute, stirring constantly.
  • Add Naked Ginger, stock, and seasonings. Bring to boil, then simmer uncovered for about 20 minutes until vegetables are very soft.
  • Using a stick blender or food processor, blitz until smooth. Adjust seasoning if necessary.
  • Ladle into warmed bowls or mugs and garnish with a spoonful yoghurt and finely chopped carrot feather tops, torn coriander leaves or chopped toasted hazelnuts.
  • Accompanied with fresh crusty bread or lightly toasted ciabatta, baguette or focaccia, lightly sprinkled with virgin olive oil and rubbed with fresh cut tomato half or garlic.

Helpful Notes

A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons

Products in this recipe