Roasted Carrot and Cumin Soup

carrot soup 3INTRODUCTION

A healthy warming economical soup, full of flavour as the carrots are roasted in the oven. See what you think ...

ROAST CARROT AND CUMIN SOUP

INGREGIENTS

1 onion , sliced

2 cloves garlic, sliced

10 carrots, unpeeled and chopped

2 sprigs of thyme

5 teaspoons cumin powder

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon white pepper

2 pints of stock

100g red lentils

METHOD

Heat oven to 180 C, gas 4. Roast the onion, carrot, herbs and spices  in olive oil for 30 minutes until carmelised and soft.

In a saucepan add the stock and lentils, simmer for 10 minutes then add the cooked carrot mix with the salt and pepper, bring to the boil and simmer for a further 10 minutes.

Liquidise and serve with a swirl of crème fraiche and a little chopped coriander.

NUTRITIONAL VALUE

Carrots are packed with beta carotene which give it the intense orange colour, it is converted to Vitamin A in our livers to enhance skin, immune and eye health. It is especially good for night vision and dry eye syndrome. Carrots also contain lycopene and lutein both excellent nutrients for eye health. The old wife's tale of eat carrots for better eye sight is indeed true. Beta carotene is also an extremely valuable antioxidant.

Onions and garlic are big immune boosters so during these months of colds and flu they are a good resource.

Thyme is antiviral, antibacterial, antifungal and antispasmodic.

Lentils are lovely in soups, they are a great carbohydrate because they help  release energy slowly so we don't get hungry so quickly.

Cumin is a good source of iron, manganese and antioxidants. It has been used in herbal medicine to treat stomach upsets and flatulence.


 
     


© Ruth Pretty 2011