This recipe is suitable for vegetarians and vegans, it is also gluten and dairy free.
I hope you may enjoy it.
Ingredients
Serves Four
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
Method
1. 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.
2. 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.
3. Put the roasted carrots in a food processor or blender and pour in the apple mixture. Blitz until almost smooth.
4. 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.
Each serving contains
Carbohydrate 36.3g Protein 6g Fibre 10.5g Fat 13g
Tips
If you don’t have red onions, try using white, brown or spring onions (scallions).
The above recipe from idea seen here
