Spiced Carrot Soup
Serves 2
1 pt per serving
1½ pts the whole recipe
Freezing recommended
1 tsp cumin seeds
350g carrots, diced
150g potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, crushed
1 tbsp tomato puree
600ml vegetable stock
salt and pepper
In a small heavy based pan, toast the cumin seeds for 2-3 minutes over medium heat until you begin to smell the aroma of the spice. Remove from the heat and set aside.
Place the carrots, potatoes, onion, garlic, tomato puree and stock into a large pan and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
Blend the soup until smooth and add the toasted cumin seeds. Season to taste & serve.
Serves 2
1 pt per serving
1½ pts the whole recipe
Freezing recommended
1 tsp cumin seeds
350g carrots, diced
150g potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, crushed
1 tbsp tomato puree
600ml vegetable stock
salt and pepper
In a small heavy based pan, toast the cumin seeds for 2-3 minutes over medium heat until you begin to smell the aroma of the spice. Remove from the heat and set aside.
Place the carrots, potatoes, onion, garlic, tomato puree and stock into a large pan and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
Blend the soup until smooth and add the toasted cumin seeds. Season to taste & serve.
