gluten-free carrot and ginger soup with cornbread

Carrot and Ginger Soup with Corn Bread

I found this recipe on the “Coles Recipes and Cooking” and I thought it might become one of your favourites.
Carrot and Ginger Soup with Corn Bread
1 tbsp Coles Brand Pure Olive Oil
1 kg Carrots, peeled, chopped
2 Potatoes, peeled, chopped
2 tbps 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

Cornbread Damper

1/4 cup Potato Flour
1 tbsp Baking Powder
75 g Butter, chilled, diced
420 g Can Coles Brand Corn Kernels, drained
1 cup Coles Brand Shredded Tasty Cheese
3/4 cup Buttermilk
1 tsp Cumin Seeds

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 200°C or 180°C fan. 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.