Easy, sweet and creamy carrot soup with cheesy toast

This winter warmer recipe has the Australian Farmers team more than ready to take on the cool seasonal change. Packed with Aussie grown carrots and complimented by Dairy Australia milk and yoghurt, this easy dinner dish is a guaranteed winner!

image: Dairy Australia


Did you know?

Last year, more than 330,000 tonnes of carrots were produced in Australia.

1 tbsp olive oil
1 tsp ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tbsp finely chopped coriander
1/2 cup natural yoghurt

Parmesan Toasts
2 slices sourdough bread
1 tbsp grated parmesan cheese
1 tbsp grated cheddar cheese


Soup Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a nice dollop of yoghurt.

Parmesan Toasts Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve with warm soup.


  1. Coriander is optional, but will add great flavour!

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Maddison Langley

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