Carrot and cumin soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Heat the cumin seed on a frying pan, just for a minute or two until it smells rich and spicy. Grind in a pestle and mortar or a spice grinder.
Melt the butter in a medium-sized saucepan, when it foams add the chopped vegetables and cumin seed. Season with salt, freshly ground pepper and sugar and toss until coated. Cover with a butter paper and a tight fitting lid. Allow to sweat gently on a low heat for about 10 minutes or until the vegetables have softened slightly.
Remove the lid. Add the boiling stock, increase the heat and boil until the vegetables are soft.
Pour into a liquidiser and puree until smooth. Taste and adjust seasoning. Add a little creamy milk if necessary.
Garnish with a dollop of whipped cream, natural yoghurt, crème fraiche or sprinkle with a little ground cumin and coriander leaf.
Ingredients
2 tsp whole cumin seeds
45g butter
110g onion, chopped
140g potatoes, chopped
560g carrots, chopped
salt
pepper
sugar
1.1l stock
150ml creamy milk (optional)
a little whipped cream or yoghurt
freshly ground cumin
coriander leaves
Method
Heat the cumin seed on a frying pan, just for a minute or two until it smells rich and spicy. Grind in a pestle and mortar or a spice grinder.
Melt the butter in a medium-sized saucepan, when it foams add the chopped vegetables and cumin seed. Season with salt, freshly ground pepper and sugar and toss until coated. Cover with a butter paper and a tight fitting lid. Allow to sweat gently on a low heat for about 10 minutes or until the vegetables have softened slightly.
Remove the lid. Add the boiling stock, increase the heat and boil until the vegetables are soft.
Pour into a liquidiser and puree until smooth. Taste and adjust seasoning. Add a little creamy milk if necessary.
Garnish with a dollop of whipped cream, natural yoghurt, crème fraiche or sprinkle with a little ground cumin and coriander leaf.
