(First course - Serves 4)
Ingredients
1 tbsp butter
1 onion, finely chopped
1 small clove garlic, finely chopped
3/4 tsp ground cumin
350 g / 12 oz carrots, finely sliced
6 dl/ 600 ml chicken stock
1/2 tsp salt
Paprika butter
1 1/2 tsp paprika
50 g / 2 oz butter
water
Toasted cashewnuts
25 g / 1 oz cashewnødder
1/4 tsp salt
Accompaniment
1 turkish loaf
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Instructions
Melt the butter in a pan, taking care not to let it brown. Fry onion, garlic and cumin for approx. 3 min. Add the carrots and fry them approx. 2 min. Add the chicken stock and salt. Bring to the boil and cover with a lid. Lower the heat. Cook the soup for approx. 25 min. Blend in a food processor until smooth. Pour the soup back into the pan. Preheat and season to taste. Keep the soup warm.
Paprika butter: Roast paprika in a pan approx. 2 min while stirring. Add a little water and stir as the paprika becomes a paste. Scoop onto a plate and leave to cool. Place the pan on the heat, add the butter and let it nearly brown. Add the paprikapaste and stir. Cook the butter at low heat for approx. 1 min. Transfer the paprika butter into a bowl and leave to cool a little.
Roast cashewnuts: Roast the cashewnuts in a dry pan for approx. 5 min. Stir occasionally. Sprinkle with salt and chop coarsely.
Pour the soup in soup dishes. Decorate the soup with the paprika butter, formed in a spiral. Sprinkle with chopped cashewnuts. Serve with warm, turkish bread.
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