Carrot & Cumin Soup Recipe

Ingredients :

Serves 1-2

• 1 medium to large carrot, finely chopped

• 1 small garlic clove, chopped

• 1 medium to large shallot, finely chopped

• 1 ripe tomato, skinned and chopped

• ½ tsp ground cumin, plus extra to garnish

• scant 1 cup vegetable stock

• 1 bouquet garni

• 2 tsp dry sherry (optional) pepper

• 1 tbsp half-fat crème fraîche (optional), to serve

Method :

1. Put all the ingredients, except the sherry and crème fraîche, in a pan with a lid. Bring to simmering point over high heat, then reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender.

2. Cool slightly and remove the bouquet garni. Pour the soup into a blender and process until smooth. Return to the pan, add the sherry, if using, and reheat. Season to taste with pepper. Serve with a swirl of crème fraîche, if using, garnished with a pinch of cumin.

Nutrition Facts :

Calories : 135

Fat : 1g

Saturated Fat : 0.1g

Salt : 0.1g