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–+ servings

Cumin Carrot Soup

A warming and aromatic carrot soup with cumin and a hint of orange zest. Serve with a swirl of Parsley Pesto or Curried Cauliflower Purée for an extra burst of flavor.
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Immersion blender or countertop blender

Ingredients

  • 1 tablespoon 15 ml toasted sesame oil
  • 3 tablespoons 30 g finely chopped shallot
  • 2 cloves garlic grated
  • 3½ cups 448 g chopped carrots
  • 1 tablespoon 6 g ground cumin
  • 1 teaspoon coarse sea salt to taste
  • 3 cups 705 ml water
  • Zest of 1 orange optional
  • Generous spoonfuls Parsley Pesto Spread page 81 or Curried Cauliflower Purée (page 289)

Instructions

  • In a large saucepan, combine the sesame oil, shallot, garlic, and carrots.
  • Cook over medium heat for 6 minutes, stirring often.
  • Stir in the cumin powder and salt, and cook for 1 minute until fragrant.
  • Stir in the water, bring to a boil, and cover with a lid.
  • Simmer for 20 to 30 minutes, or until the carrots are tender.
  • Using an immersion or countertop blender, purée the soup until smooth.
  • If desired, sprinkle individual servings with orange zest.
  • Serve with a generous scoop of Parsley Pesto Spread or Curried Cauliflower Purée.

Notes & Wine Advice

Serving Tip:

For added creaminess, you can stir in a dollop of coconut yogurt or vegan sour cream. Pair with a side salad or crusty bread for a complete meal.

Wine Advice:

A Chardonnay or a light Pinot Gris pairs well with the earthy cumin flavor and the subtle sweetness of carrots.

Nutrition values

Calories: 150 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 5 g | Sugar: 14 g
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Course; Main Course / Soup
Cuisine; United States
Diets; Dairy-Free / Gluten-Free / Vegan