Name: Carrot and potato soup with cumin toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 1 onion, diced; 2 cloves garlic, crushed; 2 tsp grated ginger; 3 carrots, roughly chopped; 2 sebago potatoes, roughly chopped; 2 tsp cumin seeds; 750ml chicken stock; Salt & pepper; 4 slices wholegrain bread; Olive oil spray; 18.80 gm light sour cream; 62.50 ml fresh coriander leaves

Carrot and potato soup with cumin toast

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Tangy carrot soup with crispy cumin toast.

Ingredients:

18.40 gm vegetable oil
1 onion, diced
2 tsp grated ginger
3 carrots, roughly chopped
2 sebago potatoes, roughly chopped
2 tsp cumin seeds
750ml chicken stock
Salt & pepper
4 slices wholegrain bread
Olive oil spray
18.80 gm light sour cream
62.50 ml fresh coriander leaves

Instructions:

In a large saucepan, heat oil over moderate heat. Saute onion, garlic, and ginger until just soft, about 3 minutes. Add carrots, potatoes, and half of the cumin seeds. Cover, reduce heat to low, and cook until just golden, about 7 minutes.
Pour in the flavorful stock, cover the pot, and let it simmer for 15 minutes or until the vegetables are tender. Once done, allow it to cool slightly before blending into a smooth puree. Don't forget to season to your liking.
Coat the bread with cooking spray and generously sprinkle with the remaining cumin seeds. Grill until beautifully golden, then slice into appealing triangles.
Garnish the soup with a dollop of tangy sour cream and fresh coriander leaves. Enjoy alongside cumin-infused toasted bread.

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