carrot and cumin soup


  •  2tsp olive oil
  •  1 onion, chopped
  •  300g (12oz) carrots, peeled and chopped into small pieces
  •  1tsp cumin
  •  300ml (12floz) vegetable stock
  •  300ml (12floz) milk
  •  4tbsp single cream
  •  Handful of croutons
    1. Fry the onion and carrots in olive oil in a heavy-based pan for 2-3 mins. Add the cumin and cook for 1 min.
    2. Add the stock, then cover and cook for 6 mins or until soft. Add the milk and blend.
    3. Reheat, spoon into mugs or bowls and serve garnished with cream and croutons.

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