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1
Peel the carrots, onions and potatoes and cut into cubes. Slice the zucchini into thin disks.
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2
Add a dash of olive oil to the frying pan and fry the onion. Add the carrots and potatoes and cook for 3 minutes. Pour over four cups of water and add the thyme, bay leaf, orange juice, cumin, salt and pepper. Bring to the boil, cover and leave to simmer on a low heat. After about 30 minutes, add the zucchini. Cook for a further 15-20 minutes.
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3
Using a food processor, blend all the ingredients together. Serve hot with a drop of heavy cream.
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