16 February 2011

Turkish Carrot Soup

Peel potatoes and cut into a dice. Scrape carrots and chop up. Peel and chop an onion, and some garlic cloves. Melt a little olive oil in a heavy lidded pan. Add vegetables and stir round to coat with oil. All to soften over a low flame for 10 minutes. Meanwhile in frying pan heat a tsp or two of cumin seeds until they just begin to smell toasted. Tip into a pestle and mortar and grind up roughly. Add to the vegetables in the pan. Pour over stock. Bring to boil and cook until soft. Liquidise. Taste and season with salt pepper and lemon juice. Serve with yoghurt.

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