Spicy Moroccan Carrot & Cumin Soup

A classic Moroccan combination, carrot and cumin seeds, makes for perfect pairing. The sweet woodiness of carrots lends itself desirably to the aromatic, slight bitterness of cumin. And the toasted seeds and currants that top this soup add another nutritious layer, some terrific texture and flavour contrasts, plus a bit more substance. Happy colour, tasty soup! 

Ingredients:

• 600g carrots, roughly diced
• 2 medium sweet potatoes, diced
• 1 medium onion, diced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1⁄2 teaspoon ground hot cayenne pepper
• 1⁄2 teaspoon cracked black pepper
• 1 medium garlic clove
• 1.25 litres filtered water
• 2 tablespoons quality salt
• 11⁄2 cups coconut milk
• 1⁄4 cup sesame seeds
• 1⁄4 cup pepitas
• 1⁄4 cup sunflower seeds
• 1⁄4 cup currants

Method:

1. Place the carrot, sweet potato, onion, spices, garlic, filtered water and salt in a large saucepan and bring to the boil on a medium heat.
2. Reduce heat and simmer for 45 minutes or until carrot is soft and mushy.
3. Remove from heat and add coconut milk.
4. Blend soup with a stick blender until smooth and keep warm.
5. Meanwhile, dry-fry sesame seeds, pepitas and sunflower seeds in a medium frying pan on a medium heat for 1-2 minutes or until lightly golden, stirring frequently to prevent burning.
6. Remove from heat and allow seed mix to cool, then stir in currants.
7. Divide the soup into bowls, then scatter with toasted seed and currant mix.

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