Carrot and cumin soup

Serves 6

 3 teaspoons whole cumin seeds

(Ground cumin can be used, but isnt as fresh a flavour)

40g butter

500g carrots chopped

100g onion, chopped

150g potatoes

Salt, pepper

2 pints chicken stock or water

 Heat cumin seeds in a frying pan, just to release the flavours – don’t let it burn! Grind in spice grinder. Melt the butter in a medium-size pan, and when it has softened and foamed, add the chopped veg and the cumin seeds. Season, cover, and allow to soften for about 10 minutes.

Then add the stock/water and cook at a simmer until veg are soft. Puree and serve with a dollop of yoghurt (if available).