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Recipe

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.

May 29, 2014 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Roasted carrot and cumin soup
  • 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

Roasted carrot and cumin soup
  • 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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