Carrot and Cumin Soup
Serves 3-4
This is a low calorie, gluten-free, dairy-free, vegan soup and it’s delicious. Naturally sweet, gently spiced and perfectly warming for an autumn or winter lunch.
It’s quick to prepare and then cooks with little interference so why not make up a bigger batch and freeze for a quick and easy lunch!
- Ingredients:
- Oil
- 1 white onion or 4 shallots, roughly chopped
- 500g (about 4 decent sized) carrots, peeled, topped and tailed and cut into 1/2 cm rounds
- 2 tsp ground cumin
- 1 litre vegetable stock
- Salt and pepper
- Nigella seeds (optional)
Step 1: Heat a little oil (I used a few spritz of a spray oil) in a large heavy-bottomed saucepan over a medium heat and add the diced onion or shallot. Cook for a few minutes until softened but not browned.
Step 2: Add the carrot and stir, along with the cumin. Cook gently for a couple of minutes to begin to toast the spice and then add the stock. Cover with a lid and simmer for 20-30 minutes until the carrots are soft.
Step 3: Carefully blitz the soup (I used a stick blender) and then season to taste. If you like, serve with a sprinkling of nigella seeds over the top of the soup.
This soup freezes well and can be defrosted over night in the fridge and then reheated. If you are not keeping this dairy-free and/or low calorie you could add some single or double cream to make it a richer, more luxurious treat. Serve with some crusty bread (gluten-free if required).
