800 g carrots chopped into slices
1 large onion
2 cloves garlic
1 celery sprig
3 tbsp olive oil
1 ½ tsp of salt
¼ tsp pepper
1 tsp thyme
1 tsp fresh grated ginger
¼ tsp cumin
1 liter of vegetable broth
200 g full fat DODONI strained yogurt
Cut the carrots on the diagonal and spread them in a single layer on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil, sprinkle on ¼ tsp salt and roast at 200 °C for about 30 minutes, turning once throughout, until soft. Take them out and let them cool for 10 minutes. Heat 1 tbsp olive oil in saucepan over high heat and sauté the onion for 3 minutes, then add the garlic, cumin, celery, thyme and ginger and sauté for another half minute. Place the roasted carrots and the sautéed mixture in a food processor or blender. Add 100g of the vegetable broth and purée until smooth.
Place the mixture back to the saucepan with the rest of the vegetable broth, half cover the saucepan with a lid until it starts to boil, and then continue cooking on a low/medium heat.
Let it cook slowly for 15 minutes for its ingredients and aromas to blend. Add 100gr of the full fat DODONI classic strained yogurt, salt and pepper, stir for 2 minutes and remove from heat. For a side garnish, put the slices of bread on a baking pan and top each one with 2 tbsp of the mixed grated DODONI cheeses. Grill them in the oven at 200 °C for 1-2 minutes and take them out once the cheese melts. Place them at the side of the dish, garnish with a small rib of celery, 2 tbsp of yogurt, add a little freshly ground pepper and serve immediately while still warm!