Monday, March 16, 2009

Carrot Soup with Cumin and Sour Cream


3 tablespoon olive oil
2 large brown onions, chopped
5 cloves garlic
½ teaspoon cumin seeds
1kg carrots, cut into slices
1.5 litres water
1 packet sour cream
1 tablespoon parsley, chopped
Salt and pepper to taste

  • Heat up a saucepan with oil. Sweat onions and garlic.
  • Add cumin seeds followed by carrots and water. Season.
  • Cook until carrots become soft.
  • Puree and serve with sour cream and parsley.

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