Carrot & potato soup with cumin toast

Posted by adm On October - 20 - 2011

How to cook Carrot & potato soup with cumin toast


  • 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.

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