Heat the oil in a large pan, then add the chopped onion. Cook until starting to brown at the edges, then add the garlic and carrot.

Allow the carrot to soften slightly before adding the water. The water should cover the veg completely. Put a lid on the pan and leave for 20 minutes.

Test the carrots for softness, then turn the heat off. Using a stick blender or jug blender, process the soup until almost smooth (I leave a few chunks for texture). If using a jug blender do this in small batches as the heat will cause pressure in the jug!

Turn the heat back on and add half the cumin and the black pepper. Stir through then taste test. Add more cumin if necessary and add salt if using. Cook for 5 minutes to allow the flavours to develop. Serve hot.

Enjoy!