Come in from the cold and huddle up with a steaming mug of soup and a soft squidgy scone to dip inside.
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 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
1 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.
2 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.
3 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.