Cumin Carrot Blend: A Delightful Soup Duo

Ingredients

• 3 carrots (approximate weight: 300 g – 10,5 oz)
• 1 celeriac (celery sticks – 100 g – 3 oz)
• 1 onion (90 g – 3 oz)
• 1 parsnip (90 g – 3 oz)
• 200 g noodles (7 oz)
• 2 tbsp cumin seeds
• 3 tbsp vegetable oil
• 1 tbsp vegetable oil
• 1 tbsp salt
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cayenne pepper
• parsley

Directions

1. Wash, peel, and finely dice all the vegetables. (carrots, celeriac/celery sticks, onion, parsnip)
2. Put the vegetables to boil in 3 liters of water (0,65 gall) for 30 minutes.
3. Make a puree out of the boiled vegetables and make sure you keep the water they boiled in.
4. Fry the cumin seeds, ground pepper, paprika, cayenne pepper, and flour in 4 tbsp of vegetable oil.
5. Add the veggie water of the frying condiments and blend well.
6. Add noodles and let it boil for 12 minutes. If using instant noodles add them last.
7. Add the vegetable puree over the soup and blend.
8. Season with finely chopped parsley.
9. Let the soup rest for 10 minutes before serving.
10. Serve.