Ingredients 

1 tbsp olive oil 

2 tbsp cumin seeds 

1 White onion chopped 

1 Leek chopped 

2 Garlic cloves 

1 star anise 

700g Carrots, washed, peeled and chopped into chunks 

1.2 litres Vegetables stock 

50ml double cream 

For the salsa verde 

Carrot tops 

1 handful parsley 

1 garlic clove 

2 Salted anchovies 

1 tsp Dijon mustard 

2 tbsp Capers 

2 tbsp Red wine vinegar 

70ml Extra virgin olive oil 

Here’s how 

Pour the oil into a large sauce with the cumin seeds and cook on a medium heat until they crackle. 

Add the onions, leek, garlic and star anise. 

Season with a little salt and pepper and cook for 5 minutes.

Meanwhile chop the carrots into small chunks and add to the pan. 

Pour in the vegetable stock and simmer until the carrots are tender. 

To make the salsa verde place all the ingredients together into a food processor or blender and mix together until smooth. 

Taste and season to your liking.

Blend the soup until smooth and season to taste. 

Finish with a swirl of cream and the carrot top salsa verde.