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Carrot and Cumin Soup with Cheese and Parsley Scones

Come in from the cold, huddle up and celebrate winter with a steaming mug of soup and a soft squidgy scone to dip inside. From: mindfood.com SERVES 4

3 cups self-raising flour
2/3 cup grated cheddar
1/3 cup coriander or flat-leaf parsley leaves, finely chopped
¾ cup milk
½ cup vegetable oil, extra
2 eggs
2 tbsp cumin seeds
1 tbsp vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp curry powder
1.2 kg carrots, peeled, trimmed, sliced
4 cups chicken or vegetable stock
4 cups water

Preheat oven to 220°C. Line a baking tray with baking paper. Combine self-raising flour, cheese and coriander in a large bowl. Whisk milk, oil and eggs in a large jug. Add to dry ingredients and gently stir with a flat-edged knife until ingredients are just combined. Turn onto lightly floured surface. Form dough into a 4cm-thick rectangular shape. Transfer to prepared tray. Using a large sharp knife, mark dough into 16 square scones. Bake for 15-20 minutes or until golden and cooked through.

Heat a small frying pan over a medium heat. Add cumin seeds and cook for 1 minute or until seeds are golden and begin to pop. Transfer to a small bowl. Heat extra oil in a large deep saucepan. Add onion, garlic, curry powder and half the cumin seeds. Cook ?for 3 minutes or until onion is ?soft. Add carrots and stir until ?well combined. Cook, stirring for ?3 minutes, or until light golden.

Pour stock and water over vegetables. Bring to the boil and simmer for 35 minutes or until soft. Using a puree wand, puree soup. Season. Ladle soup into bowls. Sprinkle remaining cumin seeds onto soup. Serve with scones.