It's been a bit quiet in the kitchen this week, so as the weather has been rubbish the last few days I thought a nice winter soup is in order.  This one is Carrot, ginger and cumin soup with a Tadka garnish.  It's a really lovely spiced soup with just a little heat from the ginger and dried chilli.  Served with a naan bread this is the periect winter lunch or supper.

Carrot, ginger and cumin soup with tadka

Serves 6

3tbs olive oil

1 small onion, chopped

1.2kg/2 ½  lbs carrots, peeled and roughly chopped

1tsp cumin seeds

½ tsp ground white pepper

2 cloves garlic, minced

2tbs fresh ginger, minced

1ltr/2 pints vegetable stock, warmed

Salt to taste

For the tadka

1tbs ghee or vegetable oil

1tsp black mustard seeds

1tsp fenugreek seeds

1tsp cumin seeds

½tsp chilli flakes

Heat the olive oil in a heavy-bottomed stockpot over medium high heat and sauté onion for 3 minutes. Stir in the cumin seeds, white pepper and the carrots, making sure the vegetables are well coated with the oil and spices. Put the lid on the pot and turn the heat to low.  Cook  for a further 7-8 minutes, stirring occasionally. Add garlic and ginger to pot and increase heat to medium high, stirring well, sauté for another 2 minutes. Add the stock to the pot and bring to a boil.  Reduce the heat to low, cover and simmer until carrots are fork-tender, about 10-15 minutes.

Remove from the heat and leave to cool slightly before blending to a smooth puree.  Return to the pot.

For the tadka heat the ghee or oil in a small saucepanor frying pan, add the seeds and chilli flakes cover and fry until the seeds start to pop and sizzle.

Tip the tadka over the soup, do not stir in, put the lid on and leave to infuse for 10 minutes. Stir in the tadka, and reheat the soup and season to taste with salt.  Serve with a spoonful of soya or natural yoghurt on top and accompanied with some naan bread