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I’m getting a bit into soups recently.

I think it’s because I’m lazy and dislike cooking. With soup I can cook one time then reheat and drink out of a cup!

And also the part of the world I live in is starting to get freeeezing and hot soup warms you up.

My favourite food site of recent times is Not Quite Nigella and as much as I love the decadent recipes on there I thought I’d be good and give Not Quite Nigella’s Carrot, Cumin and Ginger soup a crack.

Carrot, Cumin & Ginger Soup Ingredients:

A kilo of carrots

I like to peel and chop them into smaller pieces so it doesn’t take so long to cook.

A chunk of ginger

I like ginger so I added this much.

Ground Cumin Seeds

If you *cough* look closely you may see that the cumin seeds ‘expired’ in 2000…waste not want not.

Medium Onion

Peel, chop and cry.

Vegie Stock

You need a litre so I made up the amount with stock from a cube.

Carrot, Cumin & Ginger Soup Recipe:

Add the ginger and onion to some oil and cook for a few minutes.

Add the carrots and cook for about 5 minutes.

Add the stock and a teaspoon of cumin powder and simmer for about 45 minutes.

Blend ‘er all up!

When you serve, add some whole cumin seeds and enjoy!