Carrot & Cumin Soup
Course: Lunch, Light BitesCuisine: Care, Hospitality, British, CafeDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
30
minutesThis easy soup recipe combines the sweetness of carrots and the aromatic flavours of cumin to create a warming and delicious light bite.
Ingredients
1 1 Onion, sliced
4 4 Garlic Cloves, chopped
25 g 25 Butter
1 kg 1 Carrots, chopped
2 L 2 Vegetable Stock
1 L 1 Milk
20 g 20 Cumin Seeds
400 ml 400 Coconut Milk
Directions
- Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
- Add the onion, garlic, carrots and a pinch of salt. Stir to coat. Cook gently for 15-20 minutes, stirring occasionally until the carrots have softened and started to slowly caramelise.
- Add the vegetable stock and milk and cook for a further 10 minutes or until the carrots are completely softened and the liquid is hot.
- Blend until smooth and season to taste.
- Divide between bowl and add a garnish of coconut milk on top for an added layer of flavour and fortification.
Notes
- The humble British carrot is packed with Vitamin A. In this recipe, the fat from the butter makes it easier for the body to absorb the vitamins.
