#cozyduo

Ingredients

1 tbsp Coles Brand pure olive oil

1kg carrots, peeled, chopped

2 potatoes, peeled, chopped

2 tbsp grated ginger

2 tsp ground cumin

1/3 cup Coles Brand lite sour cream, to serve

Cornbread Damper

2 cups polenta

3/4 cup rice flour

1/4 cup potato flour

1 tbsp baking powder

75g butter, chilled, diced

420g can Coles Brand corn kernels, drained

1 cup Coles Brand shredded tasty cheese

3/4 cup buttermilk

1 tsp cumin seeds

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Method

Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 5 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender.

Meanwhile, preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper. Sift polenta, rice flour, potato flour and baking powder into a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add corn and cheese and mix to combine. Add buttermilk and gently mix to combine.

Divide mixture into 6 equal pieces. Shape each into a round and place on prepared tray. Slash top of each damper and sprinkle over cumin seeds. Bake for 30-35 mins, or until golden and hollow-sounding when tapped.

Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of sour cream and black pepper. Serve with damper.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yields: 6 servings