Spiced Carrot Soup With Smoked Almonds

• 1 tbsp extra virgin olive oil
• 2 None white onions, roughly chopped
• 1 (1 1/2 inch) piece fresh ginger, finely grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 None cinnamon stick
• 2 1/4 lb carrots, cut into 1/3 inch slices
• 2 cups vegetable stock
• 3/4 cup Greek yogurt
• 2 cloves garlic, minced
• 1/2 None red onion, thinly sliced lengthwise
• 1/3 cup smoked almonds
• 8 sprigs fresh cilantro

1. Heat oil in a large saucepan over medium heat. Cook onions, stirring, until softened.
2. Add ginger and spices. Cook, stirring, until fragrant. Add carrots, stock and 3 cups water. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until carrots are softened. Discard cinnamon stick.
3. Let cool for 10 mins then puree using a hand blender until smooth. Stir over medium heat until hot. Season to taste.
4. Meanwhile, combine yogurt and garlic in a small bowl.
5. Distribute soup between serving bowls. Top with yogurt mixture, red onion, almonds and fresh cilantro.

extra virgin olive oil, white onions, fresh ginger, ground cumin, ground coriander, cinnamon stick, carrots, vegetable stock, greek yogurt, garlic, red onion, almonds, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37413 (may not work)