Carrot and Cumin Soup

Name: Carrot and Cumin Soup
Cuisine: British
Ingredients: 1 small onion, peeled and roughly chopped; 8-10 medium carrots, peeled and roughly chopped; 1 teaspoon cumin seeds; Leaves from a few sprigs of thyme; 2 tablespoons olive oil; 1 litre vegetable stock

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

I love cooking with cumin. In fact it seems to be a standing joke at work that I put it in everything. I find it acts as a seasoning in certain dishes without overspicing them.

Ingredients

1 small onion, peeled and roughly chopped
8-10 medium carrots, peeled and roughly chopped
1 teaspoon

Europe
United Kingdom
Vegan
Soup
Mediterranean
Gluten-free

Method

Gently cook the onion, carrots, cumin seeds and thyme in the olive oil for about 10 minutes, until the vegetables begin to soften. Add the vegetable stock, bring to the boil and simmer for 30 minutes. Purée in a blender until smooth, then strain through a fine sieve. Season with salt and pepper to taste.