Carrot Cumin Soup
Servings: 4
Ingredients
- 2 tbsp olive oil or butter
- 2 1/2 cups carrots, chopped
- 1/2 cup shallots, rough chopped
- 1 cup potatoes, peeled and chopped
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp ginger
- salt and pepper
- 6 cups broth
- 1/3 cup chopped fresh cilantro, parsley, basil or dill
Instructions
- Over medium heat add olive oil or butter to a large pot and toss in carrots, shallots and potatoes. Cook for about 10 minutes.
- Stir in coriander, cumin, ginger, and a pinch of salt and pepper to taste. Cook another couple of minutes to bring out flavours of spice.
- Stir in broth and bring to a boil. Reduce heat to simmer. Cook 30 minutes or up to an hour if you have time.
- Once vegetables soft remove from heat. Puree soup with immersion blender or food processor. Strain soup and put back into pot to keep warm
- Serve with a sprinkle of fresh herbs, chili flakes, grind of black pepper.