2 tsp cumin seeds
2 tsp coriander seeds
60 g butter
1 large onion, peeled and chopped
2 fat cloves of garlic, peeled and chopped
400g carrots, peeled and chopped
400g parsnips, peeled and chopped
1.2 litres chicken or vegetable stock
2 tsp olive oil
About 20 small fresh sage leaves
1 Tip the cumin and coriander seeds into a frying pan.
2 Heat gently until the seeds are fragrant and start to pop.
3 Crush using a pestle and mortar
4 Melt 50g of the butter in a large saucepan and stir in the onion, garlic amd seeds.Cook gently, partially covered, for 10 minutes.
5 Stir the carrots and parsnips into the pan and season.
6 Pour in the stock and bring to boil. Simmer partially covered, for 20 minutes.
7 Leave to cool a little, then liqidise in batches. Reheat gently.
8 Heat the remaining butter and the oil in the frying pan and, when sizzling, fry the sage with a pinch of sea salt for about 30 seconds. Serve the soup topped with the crispy sage leaves.