Carrot and potato soup with cumin toast

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

Recipe «Carrot and potato soup with cumin toast» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.