Roasted Carrot and Apple Soup With Toasted Seeds Recipe
- 700g carrots, peeled and cut into chunks
- 3 tsp cumin seeds
- 1 tbsp olive oil, plus 1 tsp
- 1 red onion, roughly chopped
- 2 eating apples, quartered, cored and cut into chunks
- ½ tsp crushed chillies
- ½ tsp ground turmeric
- 1 vegetable stock pot, made up to 600ml
- 450ml apple juice
- 4 tbsp mixed seeds
- Preheat the oven to gas 4, 180˚C, fan 160˚C. Put the carrots in a roasting tin and toss with 2 tsp cumin seeds and 1 tsp oil; season. Roast for 25 mins until lightly charred and tender.
- Meanwhile, heat the oil in a medium, lidded saucepan over a high heat. Fry the onion and apples for 5 mins to soften. Add the chilli, turmeric and remaining cumin seeds and cook for 2 mins, stirring occasionally. Add the stock and apple juice and bring to the boil. Cover and simmer for 5 mins.
- Put the roasted carrots in a food processor or blender and pour in the apple mixture. Blitz until almost smooth.
- Toast the seeds in a small frying pan over a high heat for 2-3 mins until starting to pop. Ladle the soup into bowls and scatter with the toasted seeds to serve.
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