This beetroot, carrot & cumin soup uses local Devon produce.
3-4 good-sized beetroot
3 smallish or 2 large carrots
1 large white onion
Knob of butter
Small piece of fresh ginger
1 tbsp cumin seeds
1l vegetable stock
Drizzle of cream (optional)
Preheat oven to 220°C/200° fan-assisted/gas mark 7.
Wash and peel the beetroot. Cut into even-sized wedges. Put into a roasting dish, drizzle with olive oil and season with salt and pepper. Cover with foil and roast for about 30 minutes.
Heat a small frying pan until it begins to smoke. Throw in the cumin seeds and toast in a dry pan for a couple of minutes, moving all the time, until they become fragrant. Remove from the heat and set aside.
Peel and trim the carrots. Cut into 2 cm chunks. Peel and slice the onion. Heat 1 tbsp oil with the butter in a heavy-based saucepan. Once the butter has melted, add the onion and gently cook for about 3 minutes. Add the carrots and cook for another 2-3 minutes.
Peel the ginger and finely grate. Add to the carrots along with the vegetable stock. Cover and bring to the boil. Lower the heat and simmer for about 20 minutes or until the carrots are soft.
Remove the beetroot from the oven and check they are cooked through by using the tip of a knife. Add to the carrot mixture and cook for a further 5 minutes.
Blitz the soup until smooth. Adjust the seasoning if it needs more. You may need to add a little water if the soup is quite thick. Reheat gently. Garnish with some toasted cumin seeds and a drizzle of cream if desired.
Recipe by Jody Spencer
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