Carrot, Orange & Cumin Soup - cooking recipe

Ingredients

2 lbs fresh carrots, peeled
4 tablespoons butter
4 tablespoons finely grated orange rind
1/4 teaspoon cumin seed
2 large potatoes, diced
1 large onion, finely chopped
6 sprigs celery leaves
sea salt
milled black pepper
freshly grated nutmeg
1 tablespoon cornflour (for thickening)
3 cups home-made chicken stock
2 cups milk
4 tablespoons cream

Preparation

Heat butter in a large, heavy-based saucepan until foaming.
Add carrots, orange peel, cumin and remaining vegetables.
Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
Stir with a wooden spoon from time to time.
Season with a little salt, pepper and nutmeg.
Sprinkle with cornflour and stir thoroughly.
Gradually add first the chicken stock and then the milk, stirring constantly.
Continue cooking, stirring, until the soup comes to the boil.
Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
Return it to the saucepan and heat through.
Stir in the cream and serve in heated soup bowls.