Last weekend I tasted the most delicious carrot soup I’ve ever had at my friend’s Grandma’s house. She told me it was a recipe from JoËl Robuchon. I decided to attempt on recreating it myself for a dinner. The spiced cumin bread soldiers are my touch. Soldiers is an English term for strips of bread or you could use the French term “mouillettes”. You usually dip them in soft boiled eggs.

This soup went down a treat. Low in calories and high in vitamin C this dish is perfect for any diet

Carrot soup with spiced cumin soldiers
Soup recipe adapted from JoËl Robuchon

2 kg carrots, peeled and chopped into rounds
2 cloves of garlic crushed
2 tbsp of olive oil
1 cube of chicken/vegetable stock
1 teaspoon of cumin
salt & pepper
boiling water
6 oranges juiced
2 tbsp of sugar (optional)

Fry the garlic in the olive oil until golden. Add the carrots. Stir for a couple of minutes. Add the stock cube and enough water to cover the carrots. Cook until the carrots are soft. Meanwhile reduce the orange juice by a third, if you’re oranges are very acidic add some sugar (this is what I had to do). Once the carrots are soft, puree until smooth. Add the orange juice, cumin and season to taste. If you prefer your soup to be less thick add more water. Serve with spiced cumin soldiers.

Spiced cumin soldiers

6 slices of bread
125g soft butter
1 bunch of parsley
1 teaspoon of cumin

Toast the bread. Meanwhile chop half the bunch of parsley finely. Combine with butter and cumin. Spread on the toast and cut into strips. Use the rest of the parsley to garnish the soup.