Carrot and cumin soup with fresh coriander
Carrot and cumin soup with fresh coriander
Ingredients
- Ingredients
- onion 1 chopped
- olive oil
- cumin seeds 1 tsp toasted
- chilli flakes or powder a small pinch
- carrots 6 medium peeled and chopped
- soft brown sugar 2 tsp
- chicken or vegetable stock fresh made up to 400ml
- coriander 1 bunch chopped
- low-fat crème fraîche optional
Instructions
- Method
- STEP 1
- Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.
Notes
Adapted from olivemagazine.com
