Cumin Scented Carrot Soup


Serves 4

1 onion, peeled and roughly chopped

2kg carrots, peeled and roughly chopped

2 Tbs cumin seeds

1 tsp dried chilli flakes

2 Tbs olive oil

Salt and pepper

1 garlic bulb

500ml vegetable stock

250ml coconut milk

15g fresh coriander, chopped


To Serve:

Crispy croutons


Preheat oven to 180C

Place the onion, carrots, cumin seeds, chilli flakes into a roasting dish.

Drizzle with olive oil, season with salt and pepper, then roast in the oven for 1 hour or until the carrots are roasted and tender.

Wrap the garlic bulb in foil, then place into the oven and leave to roast with the carrots until tender.

Transfer the carrots into a blender, then squeeze the soft garlic out of the papery skins and add to the carrots along with the vegetable stock and coconut milk,  then blend until smooth.

Heat soup then add the chopped coriander and season with salt and pepper before serving topped with croutons.