A hearty simple soup that hits the spot.
Tis the season to be cosy and warm! Or at least it is in Manchester! Brrr!
What better way than to make and eat soup!
A firm favourite vegetable of mine is the humble carrot, this soup makes it taste amazing and is vibrant in colour.
Peel and dice the onion.
Heat the olive oil in a pan, add in the onion and fry for 2-3 minutes.
Peel and dice the carrots and potato.
Fry lightly for an additional 2 minutes.
Add the cumin seeds - do not fry too long or they will burn. Then add the vegetable stock.
Cover the pan with a lid and let boil until the vegetables are softened - approx. 15 minutes.
Blend in a food mixer or with a stick blender - be careful for splashes as it will be hot.
Serve with bread sticks or croutons! Enjoy!