- 1kg of carrots
- 2 teaspoons of frozen diced garlic
- 2 teaspoons of powdered cumin
- 2 cubes of vegetable stock
- 2 tablespoons of soy cream
- Heat up water, the cube of stock and the carrots, which should be cut into bits.
- Next add the garlic, cumin and pepper to taste.
- Let cook for 50 minutes until the carrots are tender or 30 minutes, if you’re using a pressure cooker.
- Next add the soy cream.
- Mix everything together and enjoy!