Hippyfied Carrot Cumin Soup Recipes

CARROT CUMIN SOUP

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.

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.

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 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.

CHILLED CARROT SOUP WITH CUMIN AND LIME

Steps:

• Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
• Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
• Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

SPICED CARROT & LENTIL SOUP

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.

HIPPYFIED CARROT CUMIN SOUP

Steps:

• Heat oils in dutch oven or other large heavy-bottomed pot that can hold at least 4 quarts.
• Add carrots and sauté over medium to medium high heat. Do not let burn, but it is okay to caramelize edges of carrots. Adjust heat as needed for even cooking.
• Add sliced onion and continue to stir occasionally until onions and carrots begin to soften.
• Add celery and stir.
• Add cumin, stir to mix and to lightly cook cumin, about one minute.
• Add six cups of water, one bullion cube, salt & pepper (to taste since your pepper may be stronger or weaker than mine), molasses, lemon juice, rolled grains mix.
• Boil, then set to simmer w/lid on pot until veggies are tender & grains are cooked. May take 30 minutes or more.
• When ready, cool soup a bit for safety for the blender. Blend at least half of the soup until smooth, then add back to pot.
• Bring back to simmer, then serve.