Carrot soup

Gavin Victor

30 ml olive oil
1 large onion, chopped
2 cloves garlic, crushed
3 ml ground cumin (jeera)
500 g carrots, scraped and cut into pieces
1 large potato, peeled and cut into pieces
1 litre vegetable or chicken stock
410 g white kidney beans, drained salt andfreshly ground black pepper plain yoghurt for serving
chopped fresh parsley for garnishing
Heat theoil in a saucepan and sau the onion until soft. Add the garlic, cumin, carrots and potato pieces and sau until glossy. Add the stock andbring to the boil, reduce the heat and simmer slowly until the vegetables are tender. Coolslightly and process in a food processor. Return to the saucepan, add the beans and repeat. Ladle into hot soup bowls and garnish with a swirl of plain yoghurt and parsley. Serves 4.
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