carrot and cumin soup
Handful of croutons
- 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.
- Add the stock, then cover and cook for 6 mins or until soft. Add the milk and blend.
- Reheat, spoon into mugs or bowls and serve garnished with cream and croutons.