Roasted Carrot and Cumin Soup

Name: Roasted Carrot and Cumin Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 kg carrots, peeled, roughly chopped; 1/4 tsp dried chilli; 2 cloves garlic, unpeeled; 5 cups chicken stock; 1 potato, peeled, cut into 2cm cubes; 1/2 cup thickened cream; chopped chives, to serve; sliced bread, toasted. to serve; 1 tsp cumin seeds; 1 small onion, roughly chopped; 2 Tbsp olive oil; salt; freshly ground black pepper

Preparation time
15 mins
Cook time
1 hr 10 mins
Serves 4

If you're looking for an easy dinner idea the whole family will love, try our Roasted carrot and cumin soup recipe. It's quick to make – and quick to disappear.

Ingredients

Carrots, peeled, roughly chopped - 1 kg
Small onion, roughly chopped - 1
Olive oil - 2 Tbsp
Cumin seeds - 1 tsp
Dried chilli - 1/4 tsp
Salt
Freshly ground black pepper
Cloves garlic, unpeeled - 2
Chicken stock - 5 cups
Potato, peeled, cut into 2cm cubes - 1
Thickened cream - 1/2 cup
Chopped chives, to serve
Sliced bread, toasted. to serve

Method

Preheat oven to 180°C (160°C fan-forced). Line a large oven tray with baking paper.
Arrange carrot and onion on tray. Drizzle with oil and sprinkle with cumin seeds and chilli. Season to taste.
Bake for 30 minutes. Add garlic and bake for a further 15 minutes.
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 and simmer for 10-15 minutes, until potato is tender.
Purée with a stick blender, until smooth. Season to taste. Stir in half of the cream and reheat to boiling point.
To serve, ladle into bowls with a swirl of the remaining cream on top. Sprinkle with chives. Serve with sliced bread on the side.

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Roasted Carrot and Cumin Soup

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