This simple and nourishing recipe is perfect for those winter months.
Ingredients
2 cloves garlic, crushed
3 carrots, roughly chopped
1 onion, diced
2 potatoes, roughly chopped
1 teaspoon cumin seeds
1 tablespoon oil
3 cups (750ml) chicken or vegetable stock
Salt & pepper
2 teaspoons grated ginger
1 tablespoon sour cream (optional)
1/4 cup fresh coriander leaves (optional)
4 slices wholegrain bread
1 teaspoon cumin seeds
Olive oil spray
Cooking Method
Step 1. Heat oil in a large saucepan over a moderate heat. Sauté onion, garlic and ginger until just soft. Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low, cook for 7 mins or until just golden.
Step 2. Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then puree until smooth. Season to taste.
Step 3. Spray bread and sprinkle with cumin seeds. Grill until golden. Cut into triangles.
Step 4. Top soup with sour cream and coriander leaves. Serve with cumin toast.
