Spiced carrot soup recipe
information
Calories per serving 155.
Vegan Recipe
Vegetarian Recipe
ingredients
1 teaspoon cumin seeds
350 g (12 oz) carrots, diced
150 g (5 1/2 oz) potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, crushed
1 tablespoon tomato puree
600 ml (20 fl oz) vegetable stock
salt and freshly ground black pepper
350 g (12 oz) carrots, diced
150 g (5 1/2 oz) potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, crushed
1 tablespoon tomato puree
600 ml (20 fl oz) vegetable stock
salt and freshly ground black pepper
method
1. In a small, heavy based saucepan toast the cumin seeds for 2-3 minutes over a medium heat, until you begin to smell the aroma of the spice.
2. Remove the pan from the heat and set the cumin seeds aside.
3. Place the carrots, potatoes, onion, garlic, tomato puree and stock in a large saucepan, and bring to the boil.
4. Reduce the heat, cover and simmer for 20 minutes.
5. Transfer the cooked soup to a food processor in batches and blend until it is smooth - if you don't have a food processor, push the soup through a sieve.
6. Return the soup to a clean saucepan and add the toasted cumin seeds.
7. Season to taste, stir well and heat through.
8. Ladle the soup into two warmed bowls.
2. Remove the pan from the heat and set the cumin seeds aside.
3. Place the carrots, potatoes, onion, garlic, tomato puree and stock in a large saucepan, and bring to the boil.
4. Reduce the heat, cover and simmer for 20 minutes.
5. Transfer the cooked soup to a food processor in batches and blend until it is smooth - if you don't have a food processor, push the soup through a sieve.
6. Return the soup to a clean saucepan and add the toasted cumin seeds.
7. Season to taste, stir well and heat through.
8. Ladle the soup into two warmed bowls.
serving amount
serves 2.
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