The nights are getting chilly again and that means it’s soup and stew season coming up so for a nice supper tonight I thought why not go and dig up some of the garden carrots and create a heartwarming soup.
Homegrown carrot and cumin soup, serves 4.
- 8 good sized carrots
- 1 white onion
- 1 potato
- 1.5 litre good vegetable stock
- 3 sprigs rosemary
- 1 stale bread bun
- 3 crushed garlic cloves
- Just under 1tspn cumin
- Salt and pepper to taste
Begin by dicing the bread then gently roast with the crushed garlic, rosemary, oil, salt and pepper. Give the tray a shake now and then and cook until golden. While the croutons toast you can roughly chop all of the vegetables and sweat them off in oil, once sweated through tip in all of the stock and boil until all of the vegetables are cooked thoroughly.
Don’t take your eyes off the croutons, so many times iv ended up with charcoal throughout my career and it only seems to happen with croutons. Perhaps curse of the croutons? Anyway now your vegetables are cooked strain off just a little of the stock, once the soup is blended you can use this to adjust the consistency if it is too thick. Blend your soup and thin with stock if needed, season with salt and pepper and the cumin to taste. Dish up your soup and finish with the croutons. Wonderful!