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.
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