From a Tesco magazine

Preparation: 25 minutes Serves: 4

Ingredients:

• 10g (1/2 oz) butter or 1tbsp olive oil
• 1 small onion, chopped
• 450g (1lb) carrots, peeled and chopped
• 2 tsp ground cumin
• 850ml (1 1/2 pints) vegetable stock
• 6 tbsp coconut milk (optional)
• salt and freshly ground black pepper
• 1 tbsp coconut milk and 1/2 tsp cumin seeds, lightly toasted, to garnish (optional)

1. Heat the butter in a pan and add the onions. Cook on a low heat for 5 mins to soften.
2. Add the chopped carrots and ground cumin. Cook for 2 mins while stirring, then add the stock. Season and cook for 15 - 20 mins until the carrots are tender. Leave to cool slightly.
3. Blend with a hand blender, or in a food processor, until smooth. Stir in the coconut milk, check the seasoning and heat to serve. Garnish with the coconut milk and cumin seeds.