Carrot & Cumin Soup - cooking recipe

Ingredients

1 onion, chopped
1 teaspoon olive oil
1 teaspoon cumin seed, toasted
1 pinch chili flakes or 1 pinch chili powder
2 teaspoons soft brown sugar
1 2/3 cups chicken stock or 1 2/3 cups vegetable stock
2 tablespoons cilantro, chopped
6 carrots, peeled and chopped
salt and pepper

Preparation

Fry the onion in a little oil until it softens.
Add the cumin and chili and cook for a minute then add the carrot, sugar and stock and bring to a simmer.
Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to.
Stir through the cilantro, season well.
Add a spoonful of creme fraiche to each bowl to serve, if you like.