Carrot and Cumin Soup

Ingredients

• 6-7 carrots, peeled and cuts into cubes
• 2 teaspoons roasted cumin seeds
• 6-7 garlic cloves, chopped
• 2 small onions, chopped
• A pinch sugar
• Salt to taste
• 2-3 fresh thyme sprigs
• A pinch paprika
• 2½ teaspoons fresh cream + for garnishing
• 2 teaspoons chopped fresh coriander leaves + for garnishing 

Method

1. Heat oil in a non-stick pan. Add 1 teaspoon cumin seeds and sauté.
2. Add garlic and sauté for a minute. Add onion, mix and sauté till they turn golden.
3. Coarsely crush remaining cumin seeds in a mortar and pestle.
4. Add carrots to the pan and mix well. Add sugar and salt, mix well and sauté.
5. Add thyme leaves and mix well. Add paprika, mix well, cover and cook till the carrots turn soft.
6. Add 1 cup water, stir to mix and simmer for a minute. Switch off heat and cool to room temperature.
7. Blend the carrot mixture to a puree with the help of a hand blender. Strain the puree into a bowl and transfer the strained liquid back into the pan and put it on heat.
8. Adjust consistency by adding some water if required. Add salt, cream and stir to mix. Add chopped coriander, mix well and bring to a boil.
9. Pour soup into individual soup bowls. Garnish with a swirl of cream, chopped coriander and crushed cumin powder and serve piping hot.