Katheryn Kangas

Ingredients:          Prep Time: 5mins          Cooking Time: 30mins 1tspn cumin seeds 1/2tspn chili powder 1tblspn olive oil 1 garlic clove (chopped) 1 medium size onion (chopped) 1tspn curry powder 5-6 carrots (peeled and sliced into chunks) 1-2 cups of water or chicken stock water 1 chicken stock block (needed if using plain water) Salt 1dl cream Method of Preparation First add in cumin seeds with chili powder to sauce pan on a medium heat. Allow cumin to burn and release its aroma for 1-2mins. Then add olive oil, garlic, onion and curry powder stirring together. Next add in carrots to sauce pan for 1-2mins stirring always, then add water and chicken stock block or chicken stock water. Cover sauce pan and allow to boil for 20-25mins or till carrots are cooked. Now transfer to a blender or using a hand blender, blend soup into a smooth text...