Bramasole

Carrot and cumin soup

serve with Cheese and parsley scones

2 tbsp cumin seeds
1 tbsp vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp curry powder
1.2 kg carrots, peeled, trimmed, sliced
4 cups chicken or vegetable stock
4 cups water

Heat a small frying pan over a medium heat. Add cumin seeds and cook for 1 minute or until seeds are golden and begin to pop. Transfer to a small bowl. Heat extra oil in a large deep saucepan. Add onion, garlic, curry powder and half the cumin seeds. Cook 
for 3 minutes or until onion is 
soft. Add carrots and stir until 
well combined. Cook, stirring for 
3 minutes, or until light golden.

Pour stock and water over vegetables. Bring to the boil and simmer for 35 minutes or until soft. Using a puree wand, puree soup. Season. Ladle soup into bowls. Sprinkle remaining cumin seeds onto soup. Serve with scones.