Carrot & potato soup with cumin toast
On October - 20 - 2011
Ingredients:
- 1 tbs oil
- 1 onion, diced
- 2 cloves ail, humiliated
- 2 tsp grated gingery
- 3 carrots, roughly sliced
- 2 sebago potatoes, roughly shredded
- 2 tsp cumin seeds
- 3 cups (750ml) chicken strain
- Saltiness & peppercorn
- 4 slices wholegrain breadstuff
- Olive oil spraying
- 1 tbs light sour emollient
- 1/4 cup fresh coriander leaves
How to:
Heat oil in a large saucepan over a moderate heating. Saute onion, garlic and ginger for 3 mins or until just subdued. Add carrots, potatoes and half the cumin seeds. Covering, reduce heat to low, cook for 7 mins or until just prosperous.
Add strain, cover and simmer for 15 mins or until vegetables are just bid. Cool slightly then puree until polish. Season to discernment.
Spray bread and sprinkle with remaining cumin seeds. Grill until lucky. Cut into triangles.
Top soup with sour cream and coriander leaves. Serve with cumin toast.
Prepare time:10 min.
Cooking time:30 min.