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How to make Carrot and potato soup with cumin toast

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 3 carrots, roughly chopped
  • 2 sebago potatoes, roughly chopped
  • 2 teaspoons cumin seeds
  • 3 cups (750ml) Massel chicken style liquid stock
  • Salt & pepper
  • 4 slices wholegrain bread
  • Olive oil spray
  • 1 tablespoon light sour cream
  • 1/4 cup fresh coriander leaves

Method

  • Step 1 Heat oil in a large saucepan over a moderate heat. Saute onion, garlic and ginger for 3 mins or until just soft. Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low, cook for 7 mins or until just golden.
  • Step 2 Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then puree until smooth. Season to taste.
  • Step 3 Spray bread and sprinkle with remaining cumin seeds. Grill until golden. Cut into triangles.
  • Step 4 Top soup with sour cream and coriander leaves. Serve with cumin toast.