This is a quick but delicious vegetarian soup that I like to have for lunch on its own or for dinner with lots of crusty bread and butter. There are some classic flavour combinations that have stood the test of time and carrot and cumin is one of them. If you haven’t tried it before, what are you waiting for?
3 tablespoons butter
2 onions, roughly chopped
3 to 4 celery sticks, trimmed and diced
6 to 8 carrots, trimmed, peeled and diced
2 tsp cumin seeds, crushed in a pestle and mortar
A pinch of dried chilli flakes
1 litre vegetable stock
Melt the butter in a large saucepan. Add the vegetables, salt and pepper and give everything a good stir. Cover and sweat the vegetables for 15 minutes.
Remove the lid and increase the heat. Stir in the cumin and chillies and allow the spices to cook off for one minute. Add the stock, bring it to a gentle simmer, cover and cook for 30 minutes or until the vegetables are just tender.
Leave the soup to cool slightly, then puree with a stick blender. Bring it back to a simmer and you are ready to go.
This soup can be made ahead and kept in the fridge for a couple of days.