My culinary mojo seems to have disappeared over the last few months and there have been a few disasters including a gloppy pumpkin ravioli and a soggy bottomed apple tart Paul Hollywood would have raised an eyebrow at.
The easiest way to return to form is to get the basics right – in footballing terms keep a clean sheet and score a goal – and it was time to make a pot of soup, because (with the exception of a very peppery vegetable broth during the poor run) I make good soup.
Thankfully this carrot and cumin soup was a definite goal – a sentiment the husband agreed with as he returned for a second bowl. With the flavour of sweet carrot and smoky cumin this is the perfect soup to warm you up on a cold evening.
With one win under my belt and the festive period looming there will be ample opportunity to practice my pastry skills making mince pies and to make this a true tale of triumph over adversary I suppose the pasta maker will eventually have to come out of retirement …so stay tuned for a pumpkin ravioli recipe sometime soon!
Carrot and Cumin soup (recipe yields four good sized bowls)
- ½ an onion diced
- 6 medium sized carrots
- 2 potatoes
- 1 heaped teaspoon of cumin seeds (roughly crushed using a pestle and mortar)
- 6-10 black peppercorns (roughly crushed using a pestle and mortar)
- 1 teaspoon salt
- 1 litre of vegetable stock
- 10 grams of butter
- ½ cup of milk
- Melt the butter in a saucepan over a medium high heat. Add the cumin seeds, peppercorns and onion. Sauté for 3 to 4 minutes until the onions are soft.
- Peel and chop the carrots and potatoes into chunks, add to the saucepan and reduce to a medium heat.
- Mix the onion through the vegetables and sauté for a further 10-15 minutes.
- Add the stock and simmer for a further 20 to 30 minutes until the vegetable are soft.
- Allow the soup to cool slightly, use a blender to pulse the vegetables, creating a smooth and velvety mixture. Add 1/2 a cup of milk and adjust the seasoning to your liking.
- Return the soup to the heat and warm through before serving.
- Top tip: delicious with a slice of fresh wheaten bread!