Cumin & Honey Carrot Soup
This yummy winter warmer is perfect for the chilly days in France with my family. This soup packed full of my favourite spice, cumin, and with the sweetness from the carrot and honey, it is truly delicious.
Gluten free/ Dairy free/ Vegetarian
Prep time: 15mins
Cooking Time: 1hr
6 carrots, peeled and cut into 3 cm pieces
2 brown onions, coarsely chopped
1 tablespoon ground cumin
1/3 cup honey
1 tablespoon olive oil
1 litre vegetable stock
3 desiree potatoes, peeled and cut into 2 cm pieces
2 teaspoons salt
500 ml (2 cups) water
Hot buttered sourdough toast, to serve
Sour cream, to serve
1. Preheat oven to 180 ˚C.
2. Place the carrot, onion, cumin, honey and oil on a large baking tray lined with paper. Toss to coat evenly, then roast for 45 minutes or until the carrots are tender.
3. Place the stock and potatoes in a large saucepan over medium heat and simmer for 10 minutes or until tender. Add the roasted carrot mixture, salt, water and bring to the boil. Remove from heat.
4. Using a blender or food processor, puree the soup in batches until smooth. Return the soup to the pan, then check the seasoning and adjust if necessary.
5. To serve, reheat the soup over low heat, then ladle into bowls and serve with hot buttered sourdough toast add a dollop of sour cream to finish.
This delicious recipe is from Classics With A Twist (RRP$19.95) is available in store now at Jamaica Blue cafe.