Carrot Soup with Cumin
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook gently for about 5 minutes, or until very fragrant. If the mixture starts to stick or brown too much, add a few spoonfuls of water.
- Add cumin (or seasoning) and cook for 30 to 60 seconds, or until fragrant, stirring constantly.
- Add carrots and stock. Bring to a boil. Reduce heat and simmer gently until vegetables are very tender, about 40 minutes.
- Puree soup using a blender, immersion blender or potato masher. If the soup is too thick, add water. Taste and season with salt and pepper. Sprinkle with cilantro (or alternative herb) before serving.
Recipe taken from Heart Smart, The Best of HeartSmart Cooking (2006)
Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food