CARROT, FARRO, CORIANDER, MINT & ORANGE SOUP Recipe

3 TABLESPOONS CRACKED FARRO, SOAKED OVERNIGHT IN COLD WATER SALT FLAKES AND CRACKED BLACK PEPPER 100 ML EXTRA VIRGIN OLIVE OIL, PLUS A SPLASH FOR DRIZZLING 1 ONION, DICED 4 CLOVES GARLIC, CRUSHED 1 TABLESPOON GROUND CORIANDER 1 TEASPOON GROUND CUMIN 1 CINNAMON STICK 1 KG CARROTS, DICED 4 TABLESPOONS DRY WHITE WINE OR SPARKLING WHITE WINE FINELY GRATED ZEST AND JUICE OF 1 ORANGE 1 HANDFUL EACH MINT AND CORIANDER LEAVES, CHOPPED ½ CUP (140 G) GREEK-STYLE YOGHURT 1. Drain the farro, discarding the soaking water. Place it in a heavy-based saucepan with ¾ cup (180 ml) of cold water and 1 teaspoon of salt and bring to a gentle simmer. Cook the farro for 20 minutes until it’s tender to the bite, then drain and set aside. 2. Meanwhile, heat the olive oil in a large heavy-based saucepan over medium heat and sweat the onion until it’s soft and translucent. Add the garlic, coriander, cumin and cinnamon and saute for 5 minutes, then add the carrots and 3 teaspoons of salt and saute for a further 5–8 minutes until the carrot is coated with the spices and slightly coloured. Deglaze the pan with the wine. Add 800 ml of water and simmer over low heat for about 10 minutes until the carrot is tender. 3. Remove the pan from the heat and discard the cinnamon. Carefully blend the diced carrots to a smooth consistency using a stick blender. Stir in the orange juice, then check the seasoning, adding more salt to taste. 4. Fold the orange zest and chopped herbs through the yoghurt and add a pinch of salt. Place a large spoonful of farro into four warmed soup bowls and ladle the carrot and orange soup over the top. Garnish with a dollop of the herb yoghurt. Finish with an extra splash of olive oil and a good twist of black pepper. Serves 4