3 tablespoon olive oil
2 large brown onions, chopped
5 cloves garlic
½ teaspoon cumin seeds
1kg carrots, cut into slices
1.5 litres water
1 packet sour cream
1 tablespoon parsley, chopped
Salt and pepper to taste
Method:
- Heat up a saucepan with oil. Sweat onions and garlic.
- Add cumin seeds followed by carrots and water. Season.
- Cook until carrots become soft.
- Puree and serve with sour cream and parsley.
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