Carrot soup with toasted cumin

Serves: 6

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• For the soup
• 1.2 kilogram(s) large carrots, peeled and sliced
• 3  shallots, peeled and chopped
• 1 strip(s) orange zest
• 1.1 liter(s) hot chicken or vegetable stock
• 60 gram(s) unsalted butter, diced
• 1  heaped teaspoon caster sugar
• To serve
• 1  level teaspoon cumin seeds
• 2 tablespoon(s) extra-virgin olive oil
• 1  lemon, halved

Method

1. Put the carrots in a large pan with the shallots, orange zest, 200ml stock, butter, sugar and 1 heaped teaspoon salt. Stir, bring the liquid to a simmer, then cover and cook over a medium heat for 8 minutes.
2. Give the carrots a stir, turn the heat up and cook them uncovered for 8-15 minutes, stirring towards the end, until the stock evaporates and they are glossy with a buttery emulsion and meltingly tender.
3. Add the remaining stock and bring to the boil, then purée in a food processor or blender in batches, return to a clean pan and season with more salt if necessary.
4. Meanwhile, heat a small pan over a medium heat and briefly toast the cumin seeds until fragrant, stirring constantly. Grind in a pestle and mortar and add the oil.
5. Reheat the soup and serve with a teaspoon of the oil drizzled over and a squeeze of lemon juice.
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