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Carrot & Cumin Soup

clock Cooking time: 35 minutes
yield Serving for: 4


  1. 2 teaspoons lemon juice
  2. 7 tablespoon chives, chopped
  3. 50g butter
  4. 600g carrots, sliced
  5. 7 medium onion, finely diced
  6. 1 clove garlic, sliced
  7. 1 tablespoon Sweet paprika
  8. 1 tablespoon ground cumin
  9. 900 ml boiling water
  10. 100 ml milk
  1. Melt the butter in a saucepan, then 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 the boiling water, 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.