Carrot soup with ginger

Grate the ginger, cut the carrot into cubes and chop the onion. Heat the olive oil in a soup pot and gently fry the onion and ginger. Spoon cinnamon, cumin and some freshly ground black pepper. Add the carrot and thyme cubes and fry for 1-2 minutes.

Pour the vegetable stock and add it to the boil while stirring. Let the soup cook gently for 10-15 minutes until the cubes of carrot are well cooked. Puree everything with the hand blender into a nice smooth, tied soup. Let the soup simmer for a few minutes.

Serve the carrot soup in deep plates or bowls and spoon in the Greek yogurt. Chop the parsley and garnish the soup.