Name: One-pan carrot & cumin soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 25g butter -; 2 tbsp cumin seeds, plus extra to serve -; 1 onion, finely chopped -; 1 leek, green part trimmed away, finely chopped -; 2 garlic cloves, chopped -; 1 star anise -; 600g carrots, chopped -; 1 litre vegetable stock -; 100ml double cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - One-pan carrot & cumin soup

1. 25g butter -

2. 2 tbsp cumin seeds, plus extra to serve -

3. 1 onion, finely chopped -

4. 1 leek, green part trimmed away, finely chopped -

5. 2 garlic cloves, chopped -

6. 1 star anise -

7. 600g carrots, chopped -

8. 1 litre vegetable stock -

9. 100ml double cream -

How to cook deliciously - One-pan carrot & cumin soup

1. Stage

Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.

2. Stage

Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.

3. Stage

Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.