Friday, March 7, 2014

Recipe: Carrot and Cumin Soup

I'm sure many of you have tried and/or cooked the classic "Carrot and Coriander" soup, but I wonder if you've tried Carrot and cumin? If not, you must, it is an absolutely delicious combination of flavours. You can also garnish it with cumin seeds as well if you want to be schmancy!

Carrot and Cumin Soup (serves 6)

35g margarine
2 white onions, diced
4 garlic cloves, diced
1kg carrots, peeled and roughly chopped
2 tbsp ground cumin (plus a little extra for garnish)
1 sweet potato, peeled and diced
2 litres vegetable stock
25ml lemon juice
Salt sugar and pepper to taste

1.       In a large saucepan, fry the onions, garlic and carrots in the margarine for 10 minutes. Add the cumin and fry for a further few minutes.

2.       Add all the other ingredients and cook on a high heat for 35 minutes. Blend, season to taste, and serve with a little extra cumin on top. 

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