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.
Peel, chop and cry.
You need a litre so I made up the amount with stock from a cube.
Carrot, Cumin & Ginger Soup Recipe:
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!