Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 3 carrots, roughly chopped
- 2 Vivaldi potatoes, roughly chopped
- 2 teaspoons cumin seeds
- 3 cups (750ml) Massel chicken style liquid stock
- Salt & pepper
- 4 slices wholegrain bread
- Olive oil spray
- 1 tablespoon light sour cream
- 1/4 cup fresh coriander leaves
Directions
- Step 1
Heat oil in a large saucepan over a moderate heat. Saute onion, garlic and ginger for 3 mins or until just soft. Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low, cook for 7 mins or until just golden.
- Step 2
Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then puree until smooth. Season to taste.
- Step 3
Spray bread and sprinkle with remaining cumin seeds. Grill until golden. Cut into triangles.
- Step 4
Top soup with sour cream and coriander leaves. Serve with cumin toast.
Serving size: 4
Recipe courtesy of taste.com.au