CARROT CUMIN SOUP
This carrot and cumin soup recipe, based on a traditional Middle Eastern soup, has become a favorite with everyone who tastes it. It's also unbelievably healthy (almost no fat) and easy (few ingredients). The finished soup has a wonderful creamy texture, especially considering there is no cream or cheese in it.
Provided by Alex Wilkens
Number Of Ingredients 7
Steps:
- Clean, peel and cut all vegetables into chunks so they will cook quickly.Heat oil in large pot. Saute carrots,onions and potato for about 5 minutes to heighten flavors. Add stock (or water plus bouillon). Cook over medium heat until vegetables are well cooked.Using an immersible blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)Add cumin, salt and freshly-ground pepper. Adjust seasonings to taste. If soup is too thick, additional water may be added.For low-sodium soup, use salt-free chicken stock.
ONE-PAN CARROT & CUMIN SOUP
Warm up with a comforting bowl of carrot soup. We've used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
Provided by Good Food team
Categories Lunch, Starter
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
- Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
- Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CARROT CUMIN SOUP WITH TOASTED PECANS
Steps:
- Preheat oven to 350°F.
- Make soup:
- In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
- Prepare pecans while carrot soup is simmering:
- On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
- In a blender purée soup until smooth.
- Divide soup between 2 soup bowls and top with pecans.
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
More about "carrot cumin parsley soup recipes"
CARROT AND PARSLEY SOUP - NUTRITIOUS & DELICIOUS! FAB …
From fabfood4all.co.uk
5/5 (5)Category Appetiser, Light Lunch, Lunch
- In a large pan melt the butter and oil and soften the onion, garlic and celery for about 8 minutes on a low heat.
- Add the chicken stock, bring to the boil and simmer for about 10 minutes or until the carrots are cooked.
CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
From cookieandkate.com
MOROCCAN CARROT SOUP RECIPE WITH CHICKPEAS - COOKIN …
From cookincanuck.com
CARROT, YOGHURT, CUMIN SOUP - THEHAPPYFOODIE.CO.UK
From thehappyfoodie.co.uk
CREAMY CARROT SOUP | RECIPETIN EATS
From recipetineats.com
CARROT AND CUMIN SOUP - TRADITIONAL PLANT-BASED COOKING
From traditionalplantbasedcooking.com
Ratings 1Category Dinner, LunchCuisine American, BritishTotal Time 45 mins
FRESH CARROT AND PARSLEY SOUP - VEGETARIAN SOCIETY
From vegsoc.org
CARROT SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SOPA DE MANí RECIPE (BOLIVIAN BEEF AND PEANUT SOUP) | SAVEUR
From saveur.com
HOW TO MAKE THE PERFECT CARROT AND CORIANDER SOUP – RECIPE
From theguardian.com
CARROT & CUMIN SOUP | ABEL & COLE
From abelandcole.co.uk
CARROT AND LENTIL SOUP - BAKE PLAY SMILE
From bakeplaysmile.com
ROASTED CARROT QUINOA SALAD - COOKIN CANUCK
From cookincanuck.com
MOROCCAN CARROT SOUP - WSJ RECIPES
From wsj.com
LENTIL SOUP WITH LEMON AND TURMERIC - INSPIRED TASTE
From inspiredtaste.net
CARROT CUMIN PARSLEY SOUP - EASY COOK FIND
From easycookfind.com
CARROT AND CORIANDER SOUP WITH CUMIN AND ORANGE RECIPE - DRIZZLE …
From drizzleanddip.com
CARROT AND CUMIN SOUP WITH CHEESE AND PARSLEY SCONES
From mindfood.com
CARROT SOUP WITH CHICKPEAS AND CARAWAY CUMIN - HANDY.RECIPES
From handy.recipes
RECIPE: HOW TO MAKE CARROT CUMIN SOUP - MEN'S JOURNAL
From mensjournal.com
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
CARROT SOUP RECIPES
From allrecipes.com
FROM CHEESECAKE TO SMOKED SALMON, TV CHEFS SHARE THEIR …
From thesun.co.uk
CARROT AND PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love