| What is so special about Cumin and Ginger? Cumin (Cuminum Cyminum) is a culinary spice from a herbaceous plant, a relative of parsley and fennel, whose seeds offer enormous health benefits. The aromatic seeds commonly used in Indian and Mexican cuisine are rich in antioxidants, reducing the risk of chronic disease, amongst other things. Ginger (Zingiber officinale) on the other hand, is native to Southeast Asia, India, and China and resides in the same family as cardamom and turmeric. It is another spice highly valued for its medicinal and culinary properties as well as its aromatics. Fresh ginger is a diaphoretic, used to treat fever conditions such as influenza or cold and its curative properties extend to anti-inflammatory treatment. Reputed to calm digestion, ginger is a carminative – a substance that increases the elimination of excess gas from the digestive system – soothing the intestinal tract. What is not to love about these miracle spices? – MillPress |
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Ingredients
- 6 tbsp Medium EVOO
- 3 tbsp Honey Ginger Balsamic Vinegar (for finishing drizzle)
- 1 white onion diced
- 1/2-inch knob ginger peeled and finely chopped
- 2 lbs carrot peeled and roughly chopped
- 1 tbsp dried cumin powder
- 1 litre veggie stock
- 1 bunch freshly parsley finely chopped
- sea salt (to taste)
- pepper (to taste)
Ingredients
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Instructions
- Gently sweat onion and ginger in Hojiblanca or Picual EVOO, until soft. Add carrots, garlic and cumin, stirring on low heat for a few minutes.
- Add stock -and equal volume of water- and simmer for about 35 minutes or until the carrots are completely soft.
- Blend (either with an immersion blender in the pot on the stovetop or in a free-standing blender). Depending on your preference for thick or thin consistency of soups, add more water to help thin out an overly thick soup. Check the seasoning is where you want it, add salt and pepper to your taste. Serve hot with a drizzle of the EVOO and the Honey Ginger Balsamic Vinegar. Finish at the table with a healthy sprinkling of parsley.