Chilly days and Hot Soup
It’s really windy out today. Trees have been blown over in storms and my favourite tree in Marlay Park has been struck by lightening. This is the tree that kids climbed, people had picnics and chats under it and the one table that sat under its bough was always the best table in the park. I got home freezing after a walk and was craving something good and wholesome to eat. I rarely feel like cooking in the morning so the first thing that came to mind was a soup. A bunch of carrots needed to be used up. Carrots are not my favourite vegetables to obligingly graze through, so soup is the perfect way to get them down my hesitant gullet. Cumin spices it up and the onion and stock add flavour. You don’t need to sweat the vegetables first so it really is very easy and probably fat free, but don’t let that put you off!
Carrot and Cumin Soup
4-6 carrots, peeled and sliced
1 large onion, chopped
1 tsp cumin seeds
2 litres chicken/vegetable stock
100ml milk (optional)
In a large pot toast the cumin seeds for a few minutes, don’t let them burn or the soup will taste bitter.
Pour in the stock, the pot will hiss at you. Add the carrots and onion and simmer over a medium heat until the carrots are cooked but not mushy.
Simply pour everything into the blender, or use a hand blender and blitz it until it’s nice and smooth.
Return to the pan with the milk if you like it. This will really lighten the soups colour as you can see in the photo. Reheat gently.
Finish with a dollop of crème fraiche, cream or yogurt and enjoy!