Carrot Cumin Soup​

This easy Carrot Cumin Soup is a warm, comforting meal perfect for a quick lunch or light dinner. Made with simple, wholesome ingredients like carrots, cumin, and a touch of lemon, it’s both nutritious and creamy. Feel free to add your favorite herbs or a dollop of yogurt for extra flavor and richness.

Ingredients Needed

• 2 tablespoons olive oil
• 1 large brown onion, peeled and diced
• 1 tablespoon ground cumin
• 600g (1.3 lbs) carrots, peeled and diced
• 2 garlic cloves, peeled and crushed
• Zest and juice of 1 lemon
• 800ml (3 ½ cups) vegetable stock
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

How To Make Carrot Cumin Soup​

1. Heat Oil: Add the olive oil to a large pan and gently fry the onion over medium heat.
2. Add Cumin: Stir in the ground cumin and cook for 1 minute until fragrant.
3. Cook Carrots: Add the diced carrots and cook on low heat for 10 minutes, stirring occasionally.
4. Add Garlic and Zest: Stir in the garlic and lemon zest.
5. Simmer: Pour in the vegetable stock and simmer for 10 minutes, or until the carrots are soft.
6. Blend and Season: Blend the soup until mostly smooth, then season with salt and pepper. Stir in the lemon juice and adjust the seasoning if needed.

Recipe Tips

• Adjust Cumin to Taste: Start with 1 tablespoon, but add more if you prefer a stronger, earthy flavor.
• Cook Carrots Until Soft: Make sure the carrots are tender before blending; this will give the soup a smoother, creamier texture.
• Blend Carefully: Blend in batches if your blender is small. Hot soup can splash and cause burns, so handle it with caution.
• Add Lemon Juice at the End: Adding lemon juice helps keep its fresh, zesty flavor without overpowering the soup.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover carrot cumin soup cool down to room temperature. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: To freeze, cool the soup completely, then put it in a sealed container or freezer bag. It can stay in the freezer for up to 3 months. Thaw the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat on low to medium heat. Stir it often until it’s hot, which should take about 5-10 minutes.

Nutrition Facts

Serving Size: 1 cup (approx. 250ml)

• Calories: 132
• Total Fat: 6.4g
• Saturated Fat: 3.7g
• Cholesterol: 14mg
• Sodium: 455mg
• Potassium: 571mg
• Total Carbohydrate: 18.3g
• Dietary Fiber: 5.2g
• Sugars: 6.5g
• Protein: 2.2g

Try More Easy Soups:

• Kumara And Bacon Soup​
• Courgette Pea And Mint Soup​
• Courgette Pea And Basil Soup​
• Courgette And Red Pepper Soup​