Carrot and Cumin Soup is another one of my favourite soups. This recipe comes from a Mindfood email I got sent. It’s worth signing up for their daily recipes (I delete most of the emails but the good ones are just pure gold).
2T ground cumin
1T vegetable oil
1 large brown onion
2 garlic cloves
1T curry powder
4 cups vegetable stock
2T fresh coriander
2T fresh chives
Heat oil and add chopped onion, crushed garlic, curry powder and cumin. Cook until onion is soft. Add chopped and peeled carrots. Cook for about 5 minutes.
Add stock and bring to the boil and simmer for 35 minutes until carrots are soft.
If you have a whiz stick use it to purée the soup. Or use a masher to mash the carrots.
Spoon into bowls add sour cream and cheese. Serve with cheesy bread.
I like my soup thick so I don’t add extra water but if you like your soup thinner add 4 cups of water.
I normally make a double batch so that we have plenty of leftovers.
This soup is surprisingly sweet. Have you made carrot soup? or what’s your favourite soup.