Moroccan carrot soup recipe

The beauty of this soup is all in the finishing. First, enrichening the soup with egg yolk instead of cream brings a silkiness that rounds the dish off perfectly. Second, the mint brings a fresh lightness to the soup that balances the filling rice. Serves 6 ½ tbsp cumin seeds 750g carrots, chopped 30g butter 80g rice 250ml milk 1.2 litres light chicken or veg stock 2 egg yolks Small handful of mint, chopped Sprinkling of paprika 1 Toast the cumin seeds in a dry pan until you can smell their flavour, then crush with the side of a knife. 2 Wash and roughly chop the carrots into 3cm chunks, then sweat them on a medium heat in the butter for 10-15 minutes. 3 Cook the rice in boiling salted water for 12 minutes or until ready, then drain. 4 Once the carrots are beginning to go golden, cover with the milk and stock, bring to the boil and simmer until tender. This will take about 10 minutes. 5 Blend the soup to a rough consistency, then tip back into the pan and add the rice and cumin. Simmer for a few more minutes. 6 Pull off the heat, whisk in the yolks one by one, stir in the chopped mint, season well and serve immediately with a sprinkle of paprika.