Carrot Cumin Soup Recipes

CARROT CUMIN PARSLEY SOUP

Steps:

• Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
• Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
• Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

ONE-PAN CARROT & CUMIN SOUP

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.

CARROT & CUMIN SOUP

Steps:

• Fry the onion in a little oil until it softens.
• Add the cumin and chili and cook for a minute then add the carrot, sugar and stock and bring to a simmer.
• Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to.
• Stir through the cilantro, season well.
• Add a spoonful of crème fraîche to each bowl to serve, if you like.

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.

CARROT, ORANGE & CUMIN SOUP

Steps:

• Heat butter in a large, heavy-based saucepan until foaming.
• Add carrots, orange peel, cumin and remaining vegetables.
• Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
• Stir with a wooden spoon from time to time.
• Season with a little salt, pepper and nutmeg.
• Sprinkle with cornflour and stir thoroughly.
• Gradually add first the chicken stock and then the milk, stirring constantly.
• Continue cooking, stirring, until the soup comes to the boil.
• Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
• Return it to the saucepan and heat through.
• Stir in the cream and serve in heated soup bowls.

CARROT, CUMIN AND CORIANDER SOUP

Steps:

• Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
• In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
• Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.
• Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
• Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).
• Add salt and pepper to taste.