Carrot Soup Recipe

Try this delicious carrot soup recipe with cumin and turmeric from Eleanor Ozich

Carrot soup. Picture / Eleanor Ozich.

Balanced and soothing, this gentle carrot and butternut soup is everything I need on a cold, winter night. The necessary saltiness comes from good quality homemade stock, a harmonious dish with delicate earthy notes and gentle spices. Generously buttered sourdough is most definitely necessary for dipping.

Serves 6

3 Tbsp butter or olive oil
1 brown onion, finely sliced
4 cloves of garlic, finely sliced
2 tsp ground cumin
2 tsp ground turmeric
1 butternut pumpkin, cut in to cubes
4 large carrots, sliced in to chunks
4 cups good quality chicken or vegetable stock

1. Warm the butter or olive oil in a large pot over medium heat. Add the onion, garlic, cumin and turmeric, and sauté for a few minutes until softened. Add the pumpkin, carrot and stock, then cover with water. Bring to a soft boil, then simmer uncovered, until the the vegetables are tender.

2. Leave to cool for 5 minutes, then blend with a stick blender until smooth and velvety. 

3. Season to taste with sea salt and freshly ground black pepper.

4. Serve with a sprinkle of sesame seeds, and a drizzle of extra virgin olive oil.

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