Carrot and cumin soup
3 teaspoons whole cumin seeds
(Ground cumin can be used, but isnt as fresh a flavour)
500g carrots chopped
100g onion, chopped
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).