I go through phases of healthy eating. I start with the best of intentions and then have a ridiculously busy stretch at work and it all goes to pot, despite my meal planning routine. Now I’m off on maternity leave again and breastfeeding the sprog, I’m making a real effort to eat more healthily. Each week we get a veg box which encourages us to eat more veg as I hate to throw it out. This soup was created as we had a glut of carrots in our box this week. Much to Little B’s excitement (and mine, if we’re honest!) there were different coloured carrots. Who knew you could get a purple carrot – not me, what a sheltered little life I’ve had! I was almost disappointed when I cut into them and discovered they’re still orange in the middle. It does make them look pretty though!
You will need:
A pile of peeled and chopped carrots, 2 litres of stock (I used chicken but use whatever you have to hand) a chopped onion. a dash of olive oil and 1/2 teaspoon of cumin seeds.
In a large saucepan, gently soften the onion in the oil. Add the cumin seeds and toast them for a minute or two. Add the stock and carrots and bring to the boil. Reduce the heat and simmer until the carrots soften to a mashable consistency. Now either use a potato masher or an electric blender to get the soup to the consistency you prefer. You may need to add more hot water if it gets too thick.
We enjoyed our soup with some lovely ciabatta made by my dad.