carrot soup with cumin and goats cheese

Serves 2


1 tablespoon of olive oil
1 tablespoon of nuttelex
1 x onion finely diced
1 cm piece of ginger finely chopped
1 x clove garlic finely chopped
800 g carrots chopped up
1 teaspoon of fresh thyme
1 ½ tsp ground cumin
700mL chicken stock
8 x 1cm cubes of goat cheese**


Heat oil and nuttelex in a large saucepan, add in onions, garlic, and ginger, cook until onions are soft, add in thyme and cumin and cook for a few minutes, add in the chopped carrot, stir and cook for a few minutes, add in chicken stock and cook until carrots are cooked, blend up with a stick mixer and pour into bowls, add 4 x crumbled goats cheese cubes per bowl and mix up, serve with a delicious spelt bread roll.

**If you are unable to have goats cheese you could use coconut cream

*Adapted from a Masterchef recipe in the current magazine (May 2012)