Steps
- 1
Peel and finely chop the onion
- 2
Saute with the butter in a large pan until soft but not brown.
- 3
Peel and chop the carrots, add to the pan with the ground cumin.
- 4
Cook for 5 minutes on a gentle heat then add the 1ltr of stock and tomato puree.
- 5
Season with salt and pepper.
- 6
Bring to the boil then cover and simmer for 40 minutes until carrots are tender.
- 7
Remove from the heat and blend then add the cream.
- 8
Season to taste.
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