serves 2, ve, df, gf
2 tablespoon butter (dairy free if needed)
1 medium onion, chopped
500g carrots, cut into one cm chunks
720ml stock
2 tsp cumin seeds (or ground cumin for ease)
2 tablespoon lime juice
1/2 teaspoon ground allspice
Season with salt and pepper
toppings:
4 tablespoon coconut yoghurt (or yoghurt of your choice)
a handful of mint, chopped
orange zest (optional)
1 tablespoon pistachos
rice or buckwheat groats
method
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melt the butter in a large saucepan over a medium heat then add the onion and carrots and sauté for 2 minutes
add the stock and bring to the boil, cover and simmer for 20 minutes
in the meantime, if topping with rice or buckwheat, cook via instructions
toast the cumin seeds in a dry frying pan for 4-5 minutes, allow to cool and then grind
blend the soup with a handheld blender until smooth, or blend in a food processor
add the lime juice, allspice and cumin and stir
ladle into soup bowls, add the rice, yoghurt, pistachios, mint, orange zest and a few cumin seeds and then season