Tuesday, 13 January 2009

Carrot & Cumin Soup


1 onion finely sliced
12 large carrots peeled and sliced
cumin powder
chopped coriander
1/1.2 pints hot stock

1. In a pan add the onion and saute without any colour, in fry light
2. Add the carrots and a good pinch of cumin and saute for 5 minutes
3. Cover with the stock and bring to a simmer and cook for 10 minutes until carrots are cooked
4. Blits in a blender and return to the heat and if too thick add some more stock
5. Serve with freshly chopped coriander