Carrot soup with cumin

04796 CARROTS with CUMIN SOUP INGREDIENTS for 4 PERSONS 600 g of carrots, an orange, an onion, a die for meat stock, 20 cl of fresh cream, 10 g butter, a tablespoon of olive oil, 4 pinches of ground cumin, 1 teaspoon sugar, 125 g of lean Bacon, a bit of cilantro for decoration, salt and black pepper.

Peel and cut the carrots into thick slices.

Peel and chop the onion.

In a saucepan heat the butter, add the carrots, onions, cumin, salt and pepper, stir and continue cooking for 5 minutes over medium heat.

Melt the nut meat and the teaspoon of sugar in hot water 50 cl; pour everything into the pot and stir.

Bring to a boil, cover and let simmer for 20 minutes until the carrots have become very tender.

Passed to the blender and put it back into the soup pot; Squeeze the Orange, strain the juice and pour it with cream in the saucepan.

Finish cooking 5 minutes over low heat.

Fry the bacon in a pan and then arrange on a plate with paper towels.

Spread the bacon and carrot soup into bowls, garnish with coriander and serve with no wait.