2 tablespoons olive oil
1 large onion,peeled and cut into dice
4 cloves garlic, peeled and finely minced
4 large carrots, peeled and cut into rings
6 large tomatoes, cut into slices
2 to 3 teaspoons ground cumin
1 litre of hot vegetable stock, I used Swiss Bouillon
salt and pepper, to taste
3 tablespoons single cream
3 or 4 sprigs of fresh parsley or chervil, finely chopped
Pour the olive oil into a large saucepan and add the chopped onion, sauté over a medium heat for about 5 minutes until the onions are soft and translucent, then add the minced garlic and cook for a further 1 to 2 minutes. Add the ground cumin,carrots and tomatoes and put a lid on the saucepan, lower the heat and cook for about 2 to 3 minutes or until the tomatoes have softened and the cumin is fragrant.
Add the hot vegetable stock and season to taste, replace the lid and simmer for 30 minutes or until the carrots are cooked and soft. Allow to cool slightly and then blend the soup mixture with a hand-held immersion mixer or in a food processor blender. Return the soup to the saucepan and reheat over a gentle heat, do not allow the soup to boil.
Adjust the seasoning to taste and ladle the soup into warm soup bowls, swirl a little cream over the top and garnish with chopped parsley or chervil and croutons. Serve with crusty bread.