Carrot & Cumin Soup

1. 1

   Fry the onion in a little oil until it softens.

2. 2

   Add the cumin and chili and cook for a minute then add the carrot, sugar and stock and bring to a simmer.

3. 3

   Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to.

4. 4

   Stir through the cilantro, season well.

5. 5

   Add a spoonful of creme fraiche to each bowl to serve, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.