Harrow in LEAF - Carrot & Cumin

	Allotment Associations & Horticultural Groups in Harrow, Middlesex

The place to share your recipes using your allotment or garden produce.

Carrot and Cumin Soup from Diana Dolman, HiL Rep., Headstone Allotments and Gardens Assoc. This soup is based on a traditional Middle Eastern recipe. To make the soup I went to my allotment and dug the perfect carrots you can see in the right hand picture. Then I went back for some more and in the picture by the soup you can see the next pair I dug up!!!!

Ingredients:

500g approx of carrots
2 teaspoons of ground cumin
1 small potato (....your own grown is preferred)
1 small onion (.....like the potato!)
Salt
Freshly ground pepper
1 tablespoon of olive oil
2–2½ pints of chicken or vegetable stock

Method:

Peel and cut all vegetables into chunks

Heat the olive oil in a large pot.

Saute the carrots, onions and potato in the hot oil for about 5 minutes.

Add stock and cook over medium heat until vegetables are well cooked.

Use a blender to create a smooth soup.

Add cumin, salt and freshly ground pepper - adjust seasonings to you own taste.

Cooking Time:

Let's say say 25-30 minutes to make the soup.

Final Tip:

If resulting soup is too thick, just add water or stock until the required consistency is reached.

To make it pretty swirl some cream on the soup when served and drop some fresh herbs on!

Published: 18th Feb 2012

By main ingredient:

Apples

Blackberries

Beans

Beetroot

Carrots

Courgettes

Leeks

Marrow

Mint

Parsnips

Peas

Potatoes

Tomatoes

Zucchini

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