Cream Of Carrot Soup With Goat Cheese - cooking recipe

Ingredients

1 tbsp butter or margarine
1 lb carrots, chopped
2 None leeks, sliced
1/2 cup beer
2 cups vegetable stock
2/3 cup heavy cream
1 pinch paprika
1 tsp cumin seeds, crushed
1 oz hard goat cheese, shaved

Preparation

Heat butter in a saucepan, add carrots and leeks and cook for 2-3 mins. Add beer and stock, cover and simmer for 30-40 mins. Add cream and bring back to a boil. Season and add paprika. Transfer to serving bowls and sprinkle with cumin seeds and goat cheese.