Ingredients
1 onion, chopped
1 tbsp olive oil
1 tsp cumin seeds, toasted
small pinch chilli flakes or powder
6 medium carrots, peeled and chopped
2 tsp soft brown sugar
400 ml vegetable stock
1 bunch coriander, chopped
low-fat creme fraiche (optional)
Method
- Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute, then add the carrots, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrots are 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. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.
