Glyphs & Graphs

Carrot & cumin soup

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Ingredients

  • 50g butter
  • 600g carrots, sliced
  • 1 medium onion, finely sliced
  • 1 clove garlic, sliced
  • 1 tablespoon sweet paprika
  • 1 tablespoon cumin
  • 900ml vegetable stock
  • 100ml milk
  • 2 teaspoons lemon juice
  • 1 tablespoon chives, chopped

Method

  1. Melt the butter in a saucepan, add the carrots, onion, garlic, paprika and cumin
  2. Stir, then cover and cook on a gentle heat for 20 minutes, stirring occasionally
  3. Add stock, bring back to the boil, then cover and simmer for a further 10 minutes until the carrots are tender
  4. Blend until completely smooth, then add the milk and lemon juice
  5. Reheat gently, season to taste and serve topped with chopped chives

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I’m Dan

Welcome to Glyphs & Graphs – my little corner of the internet.

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