2 tsp cumin seeds
4 med-large carrots, grated
1 onion, diced
1 clove of garlic, minced
2 med potatoes, grated
2 litres stock
1 tbsp runny honey
Cream to serve
Heat some olive oil in a large soup pan, then add the onion and garlic and sauté until translucent.
Add the cumin seeds to the onion and garlic and fry for about a minute, stirring to make sure they don’t stick to the bottom of the pan!
Add the grated carrot and potato and sweat them together gently for about 5 minutes.
Pour in the stock and bring to a boil.
Turn down the heat, add the honey and simmer for 20-30 minutes.
Transfer the soup to a blender or use a stick blender to get it to a smooth consistency, then transfer back to the pan and check for seasoning.
Serve with a generous swirl of cream.