Ingredients

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 1 teaspoon cumin seeds, or ground cumin
• 4 medium carrots, peeled and chopped
• 1 teaspoon chicken stock powder
• 2 cups water
• 1 cup orange juice

Method

1. Heat the oil in a saucepan and cook the onion until soft. Add the cumin seeds and cook for a further 3-4 minutes.
2. Combine the stock and water.
3. Add the carrots and chicken stock mix to the saucepan and cook gently for 25 minutes or until the carrots are cooked.
4. Remove from the heat and puree in a food processor.
5. Add the orange juice and season with salt and pepper. Garnish with cream and cumin seeds. Serve hot with toast toppers.

Cooks Tips

- Toast toppers include: paprika and cheese, herbed butter, garlic and herb butter, onion soup and butter, sesame seeds, parmesan and chilli, blue cheese cheddar and parsley.