Rutabaga And Carrot Soup With Onion Fritters

• 1 tablespoon vegetable oil plus extra to shallow-fry
• 1 spanish onion finely chopped
• 2 cloves garlic minced
• 2 teaspoons ground cumin
• 1 1/4 pounds sweet potatoes peeled, coarsely chopped
• 1 rutabaga peeled, coarsely chopped
• 2 carrots peeled, coarsely chopped
• 3 vegetable bouillon cubes crushed
• 2 red onions halved, thinly sliced
• 2 ounces pumpkin seed sunflower and
• 1 cup chickpea flour
• 2 eggs lightly whisked
• 2 teaspoons sesame seeds toasted

1. Heat oil in a large Dutch oven over medium heat. Cook onion for 1 min, or until soft. Add garlic and 1 tsp cumin. Cook for 30 seconds, or until fragrant. Add sweet potatoes, rutabaga, carrot, crumbled bouillon cubes and 6 cups water. Bring to a boil then reduce heat to low, cover and simmer for 20 mins, or until tender. Let cool slightly then puree until smooth. Reheat until very hot.
2. Meanwhile, to make the fritters, combine red onions and seed mix. Sift chickpea flour and remaining cumin over top and toss to combine. Add eggs and stir until just combined. Season. Divide into 12 equal portions.
3. In a large deep frying pan, heat extra oil over medium heat. Working in batches, shallow-fry fritters for 2 mins per side, or until golden brown. Drain on paper towels. Season.
4. Ladle soup into serving bowls. Sprinkle with sesame seeds and serve with fritters.

vegetable oil, onion, garlic, ground cumin, sweet potatoes, carrots, vegetable bouillon, red onions, pumpkin, chickpea flour, eggs, sesame seeds

Taken from www.yummly.com/recipe/Rutabaga-and-Carrot-Soup-with-Onion-Fritters-1399208 (may not work)