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Roasted carrot and cumin soup

Creamy, warming and packed full off fresh vegetables, this roasted carrot and cumin soup is perfect for a cool Winter's evening. Top with fresh cream and chives and serve with toasted bread to create a winning meal.
Roasted carrot and cumin soupWoman's Day
4
15M
1H
1H 15M

Ingredients

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line oven tray with baking paper.
2.Arrange carrot and onion on tray. Drizzle with oil and sprinkle with seeds and chilli. Season.
3.Bake 30 minutes. Add garlic and bake a further 15 minutes.
4.Transfer vegetables to a medium saucepan with stock and potato. Squeeze garlic from skins and add to pan. Cook on high, until boiling. Reduce heat to medium. Simmer 10-15 minutes, until potato is tender.
5.Blend or puree with stick blender, until smooth. Season to taste. Stir in half cream and reheat to boiling point. Serve.

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