• 1tbsp Vegetable oil
  • 1 Onion sliced
  • 1tsp Ground cumin
  • 1tsp Fresh ginger grated
  • ¼tsp Ground cinnamon
  • ¼tsp Paprika
  • 2 cloves of garlic crushed
  • 8 Carrots diced
  • Vegetable stock
  • 4 Low salt chicken/vegetable stock cubes dissolved in 2L water
  • 250ml Tomato ketchup we used Heinz
  • Bay leaf
  • 2tbsp Cider vinegar
  • Herbs to garnish we recommend parsley or coriander


  • STEP 1

    Heat the oil in a large saucepan over a medium heat. Add the onion, cumin, ginger, cinnamon, paprika and garlic. Cook for 1-2 minutes, stirring continuously.

  • STEP 2

    Add the carrots, stock, Heinz tomato ketchup and bay leaf.

  • STEP 3

    Increase the heat to high and bring to a boil. Then, reduce the heat and simmer gently for 25-30 minutes or until the carrots are very soft.

  • STEP 4

    Discard the bay leaf. Purée the carrot mixture, working in batches if necessary, in a blender or food processor.

  • STEP 5

    Stir in the vinegar, then return to the heat and bring to a boil. Season to taste and add a few more drops of vinegar if necessary. Stir in the parsley.

  • STEP 6

    Serve with chunks of crusty bread.