Carrot & Cumin Soup

3 T. butter or margarine
1 large onion
1 – 2 large garlic cloves
3 c. carrots, sliced
3 3/4 c. vegetable stock
3/4 t. ground cumin
2 celery stalks, thinly sliced
1 c. potato, diced
2 t. tomato paste
2 t. lemon juice
2 fresh or dried bay leaves
about 1 1/4 c. low fat milk
salt and pepper

Melt butter or margarine in a large pan, add onion and garlic cooking gently until softened. Add the carrots and cook gently for 5 more minutes, stirring frequently and careful not to brown them.
Add the stock, cumin, celery, potato, tomato paste, lemon juice, and bay leaves and bring to a boil. Cover and simmer for about 30 minutes until the vegetables are tender.
Remove and discard bay leaves, cool the soup a little, and then process in a food processor or blender until smooth.
Pour the soup into cleaned pan, add milk, and bring to a boil over low heat. Taste and adjust the seasoning if necessary. Optional garnish with small celery leaf.

Easy Vegetarian
Parragon Books 2009

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