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34 Mayfair’s Spiced Carrot Soup with Mint Crème Fraîche

Made at 34 Mayfair | Serves 4

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1kg carrots, sliced (preferably organic)
Extra virgin olive oil for cooking
2 medium sized potatoes, diced
1 medium sized onion, sliced
2 cloves of garlic, peeled & chopped
2 tsp ground cumin
2 tsp ground ginger
2 tsp paprika
½ tsp cayenne pepper (or 1 tsp if you like it really spicy)
1-1.5 ltr vegetable stock (a good quality stock cube will do)
Juice of 1 orange
Salt & freshly ground black pepper
½ small bunch coriander, chopped

For the mint crème fraîche
4 tbsp crème fraîche
½ small bunch mint, chopped
Salt & freshly ground black pepper

To make the mint crème fraîche, mix the ingredients together and season to taste.

For the soup, heat the oil in a heavy-bottomed saucepan. Add the onion, potatoes, carrots, cumin, ginger, paprika and cayenne and cook until soft – about 5 minutes. Add the vegetable stock, stirring well. Bring to the boil and simmer for about 20 minutes, until the vegetables are tender. Pour into a blender and mix well until smooth. Stir in the orange juice, season to taste. To serve, pour into 4 bowls, add freshly chopped coriander and a spoon full of mint crème fraîche into each bowl.

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