Carrot and Cumin Soup (serves 6)
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.