Carrot & Cumin Soup

By krystallondon

Ingredients

• 1 med to lrg carrot, finely chopped
• 2 small garlic clove, chopped
• 1 med to lrg shallot, finely chopped
• 1 ripe tomato, skinned and chopped
• 1/2 tsp ground cumin, plus extra to garnish
• scant 1 cup vegetable stock
• 1 bouquet garni
• 2 tsp dry sherry (optional)
• pepper
• 1 tbsp half-fat creme fraiche (optional) to serve

Preparation

Step 1

1. Put all the ingredients except the sherry and creme fraiche, in a pan with a lid . Bring to simmering point over high heat, then reduce the heat, cover, and simmer for 30 minutes, or until vegetables are tender.

2. Cool slightly and remove the bouquet garni. Pour the soup into a blender and process until smooth. Return to the pan, add the sherry, if using, and reheat. Season to taste with pepper. Serve with a swirl of creme frache, if using, garnish with a pinch of cumin.

Nutrients:

Calories: 135, Fat 1g, Sat Fat: 0.1 g, Salt 0.1 g