Cream of Carrot & Leek Soup
1 tbsp cumin seeds
1 ½ tbsp safflower oil
3 leeks, white part cut into 6mm slices
1.5kg large carrots, peeled and sliced
4 cups chicken or vegetable stock
½ cup low-fat milk
¼ tsp salt
freshly ground white pepper to taste
1. Toast the cumin in a hot, dry pan, shaking constantly over medium heat for 2 minutes. Grind the seeds into a coarse powder in a spice grinder, or crush them with a rolling pin. Set aside.
2. In a medium stockpot or Dutch oven, heat the oil. Add the leeks, and cook over medium heat until soft, about 5 minutes. Add the cumin, reserving ½ teaspoon for garnish, and cook an additional 2 minutes, stirring occasionally. Add the carrots and stock. Bring to a boil, reduce to a simmer and cook, covered, until the carrots are tender, about 25 minutes.
3. Puree in a blender or food processor until smooth. Return the mixture to the pot, pour in the milk and warm over medium-low heat for about 5 minutes. Season with the salt and pepper, garnish with a sprinkle of the reserved cumin. Serve immediately.
Nutritional breakdown per serving (1 cup):
840 Kilojoules, 3g Protein, 26g Carbohydrates, 6g Fibre, 5g Total Fat
(1g Saturated, 1g Monounsaturated, 3g Polyunsaturated), 0mg Cholesterol, 150mg Sodium, 20mg Vitamin C,
48,930 IU Vitamin A.