Carrot, Orange & Cumin Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs fresh carrots, peeled
• 4 tablespoons butter
• 4 tablespoons finely grated orange rind
• 1/4 teaspoon cumin seed
• 2 large potatoes, diced
• 1 large onion, finely chopped
• 6 sprigs celery leaves
• sea salt
• milled black pepper
• freshly grated nutmeg
• 1 tablespoon cornflour (for thickening)
• 3 cups home-made chicken stock
• 2 cups milk
• 4 tablespoons cream

Recipe

• 1 heat butter in a large, heavy-based saucepan until foaming.
• 2 add carrots, orange peel, cumin and remaining vegetables.
• 3 stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
• 4 stir with a wooden spoon from time to time.
• 5 season with a little salt, pepper and nutmeg.
• 6 sprinkle with cornflour and stir thoroughly.
• 7 gradually add first the chicken stock and then the milk, stirring constantly.
• 8 continue cooking, stirring, until the soup comes to the boil.
• 9 remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
• 10 return it to the saucepan and heat through.
• 11 stir in the cream and serve in heated soup bowls.