Recipe Details

Instructions

1. Preheat the oven to gas 4, 180˚C, fan 160˚C. Put the carrots in a roasting tin and toss with 2 tsp cumin seeds and 1 tsp oil; season. Roast for 25 mins until lightly charred and tender.
2. Meanwhile, heat the oil in a medium, lidded saucepan over a high heat. Fry the onion and apples for 5 mins to soften. Add the chilli, turmeric and remaining cumin seeds and cook for 2 mins, stirring occasionally. Add the stock and apple juice and bring to the boil. Cover and simmer for 5 mins.
3. Put the roasted carrots in a food processor or blender and pour in the apple mixture. Blitz until almost smooth.
4. Toast the seeds in a small frying pan over a high heat for 2-3 mins until starting to pop. Ladle the soup into bowls and scatter with the toasted seeds to serve.