Recipe - Carrot & Cumin Soup

This is one of my favourite ever soup recipes, I shared it in the very first swap I took part of, The Curiosity Project.  I might also send it for the upcoming Recipe Swap.  I'm pretty sure it came out of a Tesco magazine.  It's so easy and I've made it so many times I almost know it by heart but haven't made it for ages when I couldn't find the recipe last night, I checked the blog only to discover I haven't blogged this one yet!  Luckily I did eventually find the recipe so here it is (also easy for me to find should I lose it again!  I really should finish my recipe binder project I started before our wedding!)

Serves 4
80 cals, 3g fat, 0.4g sodium

Ingredients:
10g butter or 1tbsp olive oil (I use a mix of both)
1 small onion
450g carrots, peeled & chopped
2tsp ground cumin
850ml vegetable stock
6 tbsp coconut milk (optional but so yummy!)
salt & freshly ground black pepper
1tbsp coconut milk and toasted cumin seeds to garnish  (optional - I like the coconut milk but can't be bothered with the seeds!)

Method:
Heat the butter/oil in a pan and add the onions.  Cook on a low heat for 5 minutes to soften.

Add the chopped carrots and ground cumin, cook for 2 mins while stirring then add the stock.  Season and simmer for 15-20 mins until the carrots are tender.

Leave to cool slightly.  Blend with a hand blender or in a food processor until smooth.  Stir in the coconut milk and check the seasoning.  Heat to serve.

Garnish with the coconut milk and seeds, if using.  Serve with crusty bread.

Apologies to my long-suffering husband who was patiently waiting to be able to eat his soup while I took these photos!  (And he had to re-heat it by the time I was done.  Oops!)