The ideal way to turn your carrots into something warm and comforting. Not only is it healthy and delicious; it's easy to make, will be ready in under an hour and can be stored in the refrigerator for 3 days.
Heat the oil and butter in a large saucepan, add the onion and fry on a medium-low heat for 5 minutes until softened.
Stir in the carrots, potatoes and 1 tsp of cumin and cook for a further 1 minute.
Pour in the stock and bring to the boil then turn down the heat and simmer for 25 minutes with the lid on.
Once the vegetables are soft blitz the soup until smooth with a immersion/stick blender, or allow to cool slightly and use a counter top blender.
Season with a little salt and pepper, make sure you taste the soup to get the balance right, and serve with some buttered bread.