Carrot and Cumin Soup

• 3 tablespoon butter or margarine
• 1 pound carrots, sliced
• 2 potatoes, chopped
• 1 onion, chopped
• 1/2 teaspoon ground cumin
• 2 1/2 cups vegetable or chicken stock
• 1 bay leaf
• A pinch of cayenne
• Salt and freshly ground black pepper
• 2/3 cup milk
• 2 tablespoon sunflower oil
• 1 garlic clove, halved
• croutons (optional) 

Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring.

Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf.

Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary.

Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic.

Ladle the soup into bowls and sprinkle with croutons.