Name: Roasted carrot and cumin soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 kilogram carrots, peeled, chopped; 1 small onion; 2 tablespoon olive oil; 1 teaspoon cumin seeds; 1/4 teaspoon dried chilli; 2 clove garlic, unpeeled; 5 cup chicken stock; 1 potato, peeled, grated; 1/2 cup thickened cream; snipped chives, to serve; toasted turkish bread, to serve

Roasted carrot and cumin soup

Creamy, warming and packed full off fresh vegetables, this roasted carrot and cumin soup is perfect for a cool Winter's evening. Top with fresh cream and chives and serve with toasted bread to create a winning meal.

Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

1 kilogram carrots, peeled, chopped

1 small onion

2 tablespoon olive oil

1 teaspoon cumin seeds

1/4 teaspoon dried chilli

2 clove garlic, unpeeled

5 cup chicken stock

1 potato, peeled, grated

1/2 cup thickened cream

snipped chives, to serve

toasted turkish bread, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line oven tray with baking paper.

2.Arrange carrot and onion on tray. Drizzle with oil and sprinkle with seeds and chilli. Season.

3.Bake 30 minutes. Add garlic and bake a further 15 minutes.

4.Transfer vegetables to a medium saucepan with stock and potato. Squeeze garlic from skins and add to pan. Cook on high, until boiling. Reduce heat to medium. Simmer 10-15 minutes, until potato is tender.

5.Blend or puree with stick blender, until smooth. Season to taste. Stir in half cream and reheat to boiling point. Serve.

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