AT A GLANCE
This is a lovely light soup for spring, made crunchy with herb chapons - chunkier versions of croûtons. The sweeter the carrots, the tastier this soup will be.
|01||Melt butter in a saucepan over medium-high heat, add onion, coriander seeds and paprika, and stir occasionally until onion is tender (5-10 minutes), then add carrots and stir to combine. Season to taste, add chicken stock and bring to the boil, then reduce heat to low and cook until carrot is tender (20-30 minutes). Transfer to a blender or use a stick blender to process until smooth. Season to taste. If soup is too thick, add more stock.|
|02||For garlic and herb chapons, combine baguette pieces with 80ml oil in a bowl and season to taste. Heat a large non-stick frying pan over medium heat, add chapons and turn occasionally until golden and just crisp on the outside (5-10 minutes). Meanwhile, blend herbs and garlic with remaining oil, add to pan, toss to coat and set aside.|
|03||To serve, ladle hot soup into bowls, scatter over chapons, drizzle with herb oil from pan, top with dollops of buffalo yoghurt and scatter with herbs.|
Note Buffalo-milk yoghurt is available at select delicatessens.