Carrot And Cumin Soup

1. 1

   Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.

2. 2

   Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.

3. 3

   Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.

* Per serving · 4 servings · Values may vary.

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