Carrot & Cumin Soup

Ingredients

Ingredients for 10 servings

• 1 Onion, sliced
• 4 Garlic Cloves, chopped
• 25g Butter
• 1kg Carrots, chopped
• 2l Vegetable Stock
• 1l Milk
• 20g Cumin Seeds
• 400ml Coconut Milk

Method

1. 1Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
2. 2Add 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.
3. 3Add the vegetable stock and milk and cook for a further 10 minutes or until the carrots are completely softened and the liquid is hot.
4. 4Blend until smooth and season to taste.