Carrot and potato soup with cumin toast

Cooking Soups Carrot and potato soup with cumin toast

This sweet and tangy carrot soup is paired perfectly with crispy golden cumin toast.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over a moderate heat. Saute onion, garlic and ginger for 3 mins or until just soft. Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low, cook for 7 mins or until just golden.
  2. Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then puree until smooth. Season to taste.
  3. Spray bread and sprinkle with remaining cumin seeds. Grill until golden. Cut into triangles.
  4. Top soup with sour cream and coriander leaves. Serve with cumin toast.

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1 tbsp vegetable oil
1 onion, diced
2 cloves garlic, crushed
2 tsp grated ginger
3 carrots, roughly chopped
2 sebago potatoes, roughly chopped
2 tsp cumin seeds
3 cups chicken stock
Salt & pepper
4 slices wholegrain bread
Olive oil spray
1 tbsp light sour cream
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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