Zesty Cumin Carrot Soup
A vibrant, healthy carrot soup with cumin and a hint of orange, perfect with a dollop of parsley pesto or curried purée!
Equipment
- large saucepan
- Measuring cups and spoons
- Wooden spoon
- Blender (immersion or countertop)
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 or Curried Cauliflower Purée
Instructions
- Heat the toasted sesame oil in a large saucepan over medium heat.
- Add the finely chopped shallot, grated garlic, and chopped carrots.
- Cook for 6 minutes, stirring frequently.
- Stir in the ground cumin and coarse sea salt.
- Cook for 1 minute, or until fragrant.
- Pour in the water and bring to a boil.
- Cover the saucepan with a lid and reduce to a simmer.
- Cook for 20 to 30 minutes, or until the carrots are tender.
- Using an immersion blender or countertop blender, purée the soup until smooth.
- Serve hot, garnished with orange zest if desired, and a generous scoop of Parsley Pesto Spread or Curried Cauliflower Purée.
Notes & Wine Advice
Wine Advice:
Pair with a light, crisp white wine such as Sauvignon Blanc or a citrusy Pinot Grigio.Nutrition values
Calories: 120 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 5 g | Sugar: 6 g