Sauté the onion and garlic in olive oil until softened. Add the bay leaf, ginger and cumin, and stir for 2 minutes. Add the carrots and cook, stirring for 5 minutes. Add the stock and tomato paste, and cook gently until the carrots are tender. Discard the bay leaf and liquidise the remaining ingredients in a food processor until smooth. Reheat the mixture and add the lemon juice. Season to taste. Dilute the soup with a touch of milk or cream if needed, and serve with a swirl of fresh cream.Carrot and cumin soup
Ingredients
Instructions
