Here is a simple, heart-warming soup recipe that is sure to please the entire family and has many beneficial properties of dill and cumin.
Heat some olive oil in the pan (be careful not to heat to very high temperature, otherwise olive oil will smoke). Next, add a little cumin. Once the cumin brown up a bit and start to release their aroma, then add clear chicken or vegetable broth. Now add thickly cut carrots- I like the thin longitudinal look but you can also cut them in circles.
Cover and bring to a boil. Lower heat and simmer for just a few more minutes. Add loads of fresh dill and just a pinch of dried ginger powder. Next add some freshly ground black pepper and black salt to taste. Personally I prefer the sulfurous taste of black salt in this recipe, but if you don’t have it around, then good quality sea salt will work just as fine. Cover and let sit for a few extra minutes. It tastes best when carrots are cooked thru but not too soft.
Serve it warm with loads of crumbled feta cheese for a satisfying and soothing meal experience! Skip cheese if you are worried about the salt or fat content, though it really does taste extra-yummy with the feta. :-)