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Carrot and ginger soup with cornbread
date:Jul 30, 2014
Add buttermilk and gently mix to combine.

3. 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.

4. 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.

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