3 tablespoon butter or margarine1 pound carrots, sliced2 potatoes, chopped1 onion, chopped1/2 teaspoon ground cumin2 1/2 cups vegetable or chicken stock1 bay leafA pinch of cayenneSalt and freshly ground black pepper2/3 cup milk2 tablespoon sunflower oil1 garlic clove, halved
croutons (optional)
Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring.
Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf.
Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary.
Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic.
Ladle the soup into bowls and sprinkle with croutons.
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This recipe was most recently featured in
Boston Organics Newsletter No. 45 of 2013.