(makes 4 servings)
10-12 saffron threads soaked in a small cup of water
2 tablespoons light olive oil
450g carrots, peeled and diced
1 large onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 level teaspoon ground cumin
2 level teaspoons ground coriander
1 litre chicken or vegetable stock
Sea salt and freshly ground black pepper
A good squeeze of fresh orange juice
1 level teaspoon whole cumin seeds (optional)
1 small carton low fat creme fraiche (optional)
- Warm the oil in a large pan, add the carrots, onion and garlic and saute gently until they begin to soften (donʼt let them brown). Add the ground cumin and coriander and cook, stirring for a couple of minutes, add the strained saffron liquor and the stock and bring slowly to the boil.
- Reduce the heat and simmer, uncovered for 30 minutes or until the carrots are tender. Transfer to a liquidiser and blitz thoroughly until the soup is very smooth and frothy. Pass through a sieve before returning to a clean pot. Heat through, check the seasoning and add the orange juice.
- To serve, dry-fry the cumin seeds briefly in a pan until they begin to pop, ladle the soup into bowls, top each with a good dollop of creme fraiche, if using and scatter over the roasted cumin seeds.