Peel and finely chop the onion

Saute with the butter in a large pan until soft but not brown.

Peel and chop the carrots, add to the pan with the ground cumin.

Cook for 5 minutes on a gentle heat then add the 1ltr of stock and tomato puree.

Season with salt and pepper.

Bring to the boil then cover and simmer for 40 minutes until carrots are tender.

Remove from the heat and blend then add the cream.

Season to taste.