Carrot Soup with Cumin

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Type: Entreé

Ingredients

Serves 4
200g peeled and diced carrots
¼ peeled and diced baking potato
2 chopped shallots
3 cloves grated garlic
1½ cup orange juice
2 cups chicken stock
(water with chicken stock cube may be used)
1 tsp ground cumin
1 tsp saffron
100g butter
½ jar peanut butter
Salt, pepper, cayenne

Preparation

Place all ingredients into a pot and boil slowly with the lid on, for 40 minutes.

Blend until completely smooth and season to taste.

Topping Croutons

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