This is another of my favourite soups and when the carrots are sweet and in season, especially when I can pick them out of my garden, then the taste is even more delicious. This recipe uses buffalo-milk yoghurt which you can buy from speciality store, but Greek yoghurt works just as well. The herb chapons are so easy to make and just are the finishing touch to this soup all with the mint, chervil, coriander and parsley to serve.
Carrot soup with herb chapons and buffalo-milk yoghurt
30g butter, coarsely chopped
1/2 onion, coarsely chopped
1.5 teaspoons coriander seeds, crushed in a mortar and pestle
1/2 teaspoon mild paprika
600g trimmed carrots, coarsely chopped
1 litre chicken stock
Buffalo-milk yogurt to serve
1/2 cup each of torn mint, chervil, coriander and flat-leaf parsley
1/2 cup 5cm-lengths chives
Garlic and herb chapons
200g baguette (sourdough), coarsely chopped into large croutons
250ml olive oil
1/4 cup each flat-leaf parsley and basil, coarsely chopped
2 garlic cloves, crushed
