Carrot & Cumin Soup

Name: Carrot & Cumin Soup
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 2 celery sticks, washed and roughly chopped; 1 leek, white only, washed and roughly chopped; 500 g (1 lb 2 oz) carrots, peeled and chopped; 2 onions, peeled and chopped; 20 g (¾ oz) flour; 1½ litres (1½ quarts) vegetable stock (a quality cube works for this); 4 garlic cloves, crushed; 3 teaspoons ground cumin; Salt and pepper; 25 g (1 oz) butter; 1 tablespoon good oil

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a brilliant winter warmer. The Scots have had a real love of spice for hundreds of years – the choice of spices we have today is not that much different to what was available back then. If you look through old Scottish cookery books, spice plays a huge role in our culinary past.

Ingredients

500 g (1 lb 2 oz) carrots, peeled and chopped
2

Europe
United Kingdom
Starter
Winter
Scotland
Vegetarian
Soup

Method

Heat a deep pan with a tablespoon of oil and the butter over a moderate temperature.
Add all of the vegetables except the garlic and sweat gently for 5 to 10 minutes without changing colour.
Now add the garlic and cumin and cook for a minute.
Add a pinch of flour to absorb any excess fat and to help thicken the soup.
Now add stock,