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.
Submitted by: Eisa from Des Moines, Iowa
Yield: 6 servings
Preparation Instructions:
- 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.
thespicehouse.com
Hi Vid,
You can make a vegetarian version of this soup by using a vegetable soup stock base instead of a chicken stock.
Let us know how your soup turns out!
Hi! This looks so wholesome. How can I make a vegetarian version? Do I just add water and skip the boullion cubes?
Thanks
Vid
What a wonderful recipe!
So quick and easy, and really delicious :) This definitely will become one of my staple soup recipes. The addition of the potato really gives it a creamy texture. I’ve made carrot soup before and it wasn’t this creamy without the addition of milk or cream. Since I had parsnips on hand, I also added one to the soup (at the same time as the carrots). I also made “Spicy Ground Meat With Baharat” (recipe available on this site). and served it on top of Basmati rice. I really enjoyed the combo of the 2 recipes together. If I was cooking for someone who dislikes cumin, I would substitute Herbs de Provence, or some type of general herb blend, for an Herbed Carrot Soup.
I added 1/2 tablespoon ground cumin and 1 tablespoon cumin seeds along with the vegetables and fried them all together. I also added a little harissa at the end to give it a slight kick. No complaints from anyone! But I think I could have added a little more cumin at or near the end
I didn’t have cumin. I substituted 1 rounded teaspoon of coriander, 1/4 teaspoon nutmeg, 2 tablespoon honey, salt and pepper to taste. I followed the recipe otherwise. It was delicious! I want to make it again and make it the way the recipe stated. This is definitely a keeper.
I have a similar recipe that I made last night and it’s unbelievable good. However, I use my homemade chicken soup, add a cut up red potato which thickens it a bit, and add chopped fresh ginger and a little cinnamon. Put that with some whole grain bread….GREAT
This soup is fast and easy to prepare and quite delicious!