Carrot, Yoghurt, Cumin Soup
Recipe taken from The Kitchen Orchard by Natalia Conroy.
|6||garlic cloves, finely chopped|
|1||bunch flat-leaf parsley, leaves only, roughly chopped|
|½ tsp||crushed dried chilli|
|3 tbsp||olive oil|
|20||carrots, finely diced or pulsed in a food processor|
|1 tsp||ground ginger|
|½ tsp||ground nutmeg|
|1 tbsp||ground cumin|
|salt and freshly ground black pepper|
|coriander leaves, to serve|
|nigella (black onion) seeds, to serve|
|Greek-style yoghurt, to serve|
In a large heavy-bottomed saucepan, fry the garlic, parsley and chilli in the oil over a medium heat until the garlic starts to turn a light golden. Add the carrots, honey, ginger, nutmeg and cumin.
Cook the carrots over a medium heat, stirring the pan from time to time for about an hour, until they are very soft and sweet. Add the milk, cream and water and continue to cook for a further 10 minutes, then check the seasoning.
Pour half the contents of the saucepan into a food processor or blender and blend until smooth, then return this to the pan. Serve the soup sprinkled generously with coriander leaves, nigella seeds and a dollop of yoghurt.