
One-pan carrot & cumin soup
Warm up with a comforting bowl of carrot soup. We’ve used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
- 25g butter
- 2 tbsp cumin seedsplus extra to serve
- 1 onionfinely chopped
- 1 leekgreen part trimmed away, finely chopped
- 2 garlic cloveschopped
- 1 star anise
- 600g carrotschopped
- 1 litre vegetable stock
- 100ml double cream
Nutrition: Per serving
- kcal185
- fat14g
- saturates8g
- carbs10g
- sugars8g
- fibre5g
- protein3g
- salt0.6g
Method
step 1
Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
step 2
Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
step 3
Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.