CARROT CUMIN PARSLEY SOUP
A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.
Provided by Crystal Russell Gates
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 13.2 g, Cholesterol 9.3 mg, Fat 5.7 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 1043.7 mg, Sugar 6.8 g
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
Warm up with a comforting bowl of carrot soup. We've used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
Provided by Good Food team
Categories Lunch, Starter
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
NUTTY CARROT CUMIN SOUP
Make and share this Nutty Carrot Cumin Soup recipe from Food.com.
Provided by Harriet
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring onions, garlic, carrots, celery, stock and water to a boil.
- Reduce heat and simmer until vegetables are tender (approx 30 minutes).
- Remove from heat, strain vegetables (reserving the stock).
- Blend vegetables in a food processor or blender until smooth.
- Stir in ground almonds and enough stock to make desired soup consistency.
- Add cumin and black pepper.
Nutrition Facts : Calories 195.3, Fat 12.9, SaturatedFat 1, Sodium 60.5, Carbohydrate 16.7, Fiber 5.6, Sugar 6.2, Protein 6.6
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
CARROT & CUMIN SOUP
Make and share this Carrot & Cumin Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
CHILLED CARROT SOUP WITH CUMIN AND LIME
Categories Soup/Stew High Fiber Wheat/Gluten-Free Lime Carrot Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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.
More about "carrot cumin soup recipes"
CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
From cookieandkate.com
CARROT CUMIN SOUP - THE DAILY MEAL
From thedailymeal.com
CARROT CUMIN COCONUT SOUP RECIPE | HEALTHY SOUP RECIPES
From cleaneatingmag.com
CARROT SOUP {WITH ROASTED CARROTS} – WELLPLATED.COM
From wellplated.com
CARROT AND CUMIN SOUP - TRADITIONAL PLANT-BASED COOKING
From traditionalplantbasedcooking.com
Ratings 1Category Dinner, LunchCuisine American, BritishTotal Time 45 mins
CARROT SOUP RECIPE - BBC FOOD
From bbc.co.uk
ONE POT LENTIL SOUP - DINNERTONIGHT.TAMU.EDU
From dinnertonight.tamu.edu
BEST CARROT SOUP RECIPES | QUICK AND EASY | FOOD NETWORK CANADA
From foodnetwork.ca
CREAMY ROASTED CARROT SOUP RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CARROT SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED CARROT AND LENTIL SOUP RECIPE, BUDGET FRIENDLY DINNERS, …
From smh.com.au
CARROT & CUMIN SOUP - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
CARROT AND CUMIN SOUP | CARROT SOUP RECIPE | THEOCOOKS
From theocooks.com
CARROT AND CUMIN SOUP WITH FRESH CORIANDER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPICY BUTTERNUT SQUASH SOUP
From naturespath.com
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
COCONUT CARROT SOUP WITH CUMIN OIL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE: HOW TO MAKE CARROT CUMIN SOUP - MEN'S JOURNAL
From mensjournal.com
LENTIL SOUP AND KASHAR TOASTIE RECIPE BY SERTAç DIRIK
From theguardian.com
CUMIN CARROT OAT MILK ISLAND SOUP - PACIFIC FOODS
From pacificfoods.com
You'll also love