Ingredients
1 onion
2 clove of garlic
1 tbsp of olive oil
5 carrots
1 small sweet potato
500 ml of vegetable stock
1 tsp cumin powder
salt & pepper
Pumpkin seeds and Greek yogurt to garnish
Instructions
With the Thermomix blade on Speed 5, throw the onion and the garlic for a few seconds to cut them roughly.
Add the olive oil and then cook on Speed 1, 100°C, 5 minutes.
Meanwhile, wash and peel the carrots and sweet potato, cut roughly.
Add to the Thermomix bowl. Blend on Speed 5 for a few seconds.
Add the stock and cook Speed 1, 100°C, 20 minutes with the measuring cup on the top to avoid splashing.
Check the vegetables with a knife. If the knife cut through them easily, it's done! If the vegetables are still hard, cook another 5 minutes.
Blend Speed 10, 1 minute for the measuring cup on the top.
Add the cumin powder and blend again Speed 5, 15 seconds.
Pour in a bowl, sprinkle pumpkin seeds and a dollop of Greek yogurt (or crème fraîche), salt and pepper. Server with a slice of toasted and buttered sourdough bread. Bon appétit !
This soup can easily be done on a hob, in a heavy bottomed pan.
Cut roughly the onions and the garlic.
Add the olive oil to a heavy bottomed pan and brown the onions and garlic slightly for 5 minutes on low heat.
Add the roughly cut carrots, sweet potato and stock. Bring to the boil, reduce the heat and cook for 40 minutes.
After 40 minutes, check if the vegetables are cooked with a knife. If they are, let the soup cool down for a while, then blend with a hand blender.
Add the cumin powder and serve as mentioned above.