Curried Carrot Soup

Bag of Carrots

500ml Stock

1 Onion

Nob of Butter

Ground Cumin

Tablespoon of Curry Powder

4 Garlic Cloves

Salt & Pepper to Taste

Nigella Seeds to dress, optional

Gently fry the onion until soft, about 10 minutes

Use a Jam Pan or something big enough, add garlic and cumin, fry for another 5 minutes

Add Curry Powder and cook for 2 minutes

Add stock and boil for 20 minutes

Use a Stick blender and blend

Cook for another 10 minutes and add water to get the desired consistency