Carrot and cumin soup with fresh coriander
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 1 onion, chopped
- olive oil
- 1 tsp cumin seeds, toasted
- a small pinch chilli flakes or powder
- 6 medium carrots, peeled and chopped
- 2 tsp soft brown sugar
- fresh chicken or vegetable stock, made up to 400ml
- 1 bunch coriander, chopped
- (optional) low-fat crème fraîché
Method
- STEP 1
Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.