• Carrot and cumin soup

    Serves: 6
    Cooking Time: 20 mins


    • 1 large onion, chopped
    • 1 garlic clove, finely chopped
    • 25ml Leccino olive oil
    • 1 bay leaf
    • 25ml fresh ginger, grated
    • 5ml ground cumin
    • 8 carrots, chopped
    • 1 litre good-quality chicken stock
    • 25ml tomato paste
    • 5ml lemon juice
    • salt and freshly ground black pepper, to taste
    • milk or fresh cream, to taste
    • fresh cream, to garnish



    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.