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• Yield 4 Servings
• Level Medium

A subtly spiced low-fat soup to warm you up on a winter night.
 

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Ingredients

• 3 tablespoon butter or margarine
• 1 pound carrots, sliced
• 2 potatoes, chopped
• 1 onion, chopped
• 1/2 teaspoon ground cumin
• 2 1/2 cups chicken stock, made with 1 stock cube
• 1 bay leaf
• A pinch of cayenne
• Salt and freshly ground black pepper
• 2/3 cup milk
• 2 slices of bread, cubed
• 2 tablespoon sunflower oil
• 1 garlic clove, halved

Directions

1. 1. Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring.
2. 2. Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf.
3. 3. Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary.
4. 4. Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic.
5. 5. Ladle the soup into bowls and sprinkle with the croutons.