Keep warm and healthy with this hearty soup
RECIPE DETAILS
1. Melt butter in a pan add chopped onion to soften but not coloured. Add grated carrot and cook for a few minutes.
2. Toast cumin and fennel seeds, and then crush together using a pestle and mortar. Add to the carrots along with milk whisked with egg, chilli, honey and stock and simmer. Blitz to a nice puree and return on heat to cook through.
3. To make the scones sift flour and baking powder in to a bowl then add pinch of salt and whole fennel seeds. Add milk little at a time to bring together to form a dough.
4. Lay dough out on a floured surface and roll out to make a rectangle then cut in to shapes. Melt butter in a pan and add the scones to cook.
