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.
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
CARROT CUMIN PARSLEY SOUP
A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.
Provided by Crystal Russell Gates
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 13.2 g, Cholesterol 9.3 mg, Fat 5.7 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 1043.7 mg, Sugar 6.8 g
CARROT-ORANGE SOUP
I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.
Provided by Irmela
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
- Puree carrot soup with an immersion blender until smooth.
- Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
- Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g
CARROT, ORANGE & CUMIN SOUP
Make and share this Carrot, Orange & Cumin Soup recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 368.3, Fat 15.8, SaturatedFat 9.1, Cholesterol 46.4, Sodium 398.7, Carbohydrate 48.7, Fiber 8, Sugar 11.2, Protein 10.3
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
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, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
More about "carrot orange cumin soup recipes"
CARROT AND CORIANDER SOUP WITH CUMIN AND ORANGE …
From drizzleanddip.com
Reviews 13Estimated Reading Time 3 mins
- Grate the carrots (aprox 6 large) in the Breville Wizz Pro using the grater attachment, and add this to the pot and cook until softened.
- Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes. Allow the soup cool slightly and then using the Breville Control Grip Blender, process the soup until smooth. Adjust the seasoning and add the zest. Serve with a swirl of crème fraiche , a sprinkle of chopped coriander and dukkah.
CARROT AND ORANGE SOUP - LIANA'S KITCHEN
From lianaskitchen.co.uk
4.5/5 (4)Total Time 30 minsCategory Soup Maker RecipesCalories 111 per serving
ORANGE CARROT SOUP RECIPE – EASY CARROT SOUP — …
From eatwell101.com
Category Best Soup Recipes, Cook, Cooking & Meals
CARROT, ORANGE AND GINGER SOUP RECIPE | GOOD FOOD
From goodfood.com.au
CARROT GINGER ORANGE SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
CARROT AND ORANGE SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CABBAGE AND BEAN SOUP RECIPE - MIA KOUPPA
From miakouppa.com
HOW TO MAKE THE PERFECT CARROT AND CORIANDER SOUP – RECIPE
From theguardian.com
CREAMY CARROT AND ORANGE SPICED SOUP | TESCO REAL FOOD
From realfood.tesco.com
HOW TO MAKE THE PERFECT CARROT AND CORIANDER SOUP – RECIPE
From theguardian.com
MOROCCAN CARROT AND ORANGE SALAD - VEGGIES SAVE THE DAY
From veggiessavetheday.com
COCONUT CARROT SOUP WITH CUMIN OIL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CARROT SOUP WITH ORANGE AND GINGER RECIPE
From dev.kannammacooks.com
257 EASY AND TASTY CARROT AND LENTIL SOUP RECIPES BY HOME COOKS
From cookpad.com
SLOW COOKER CARROT AND CORIANDER SOUP - HEALTHY LIVING JAMES
From healthylivingjames.co.uk
8 IMMUNE-BOOSTING SOUP RECIPES | EVERYDAY HEALTH
From everydayhealth.com
CARROT AND CUMIN SOUP WITH FRESH CORIANDER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
CREAMY CARROT SOUP WITH TOASTED CUMIN AND CORIANDER
From mccormick.com
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