Recipe

Carrot Soup

A smooth, warmly spiced carrot soup with cumin and coriander, finished with a little cream if you like.

Added

A bowl of smooth orange carrot soup garnished with fresh herbs

Ingredients

  • 600 g carrots, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and diced
  • 1 litre vegetable or chicken broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • To taste: salt and pepper
  • 120 ml heavy cream (optional)
  • For garnish: fresh parsley or chives, chopped

Method

Tap a highlighted ingredient to see how much you need.

  1. Prep the ingredients

    Peel and chop the , , and .

  2. Sauté vegetables

    In a large pot or Dutch oven, heat over medium heat.

    Add chopped and . Sauté for 2 to 3 minutes until onions are translucent.

  3. Cook carrots and potato

    Add chopped and to the pot. Sauté for another 5 minutes, stirring occasionally.

  4. Add spices

    Sprinkle ground and over the vegetables. Stir well to coat evenly.

  5. Simmer

    Pour in the . Bring to a boil, then reduce heat to low. Cover and simmer for about 20 to 25 minutes or until the and are tender.

  6. Blend the soup

    Once vegetables are tender, remove the pot from heat.

    Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.

  7. Season and finish

    Place the pot back on low heat. Season the soup with to taste.

    If using , stir it into the soup for a creamier texture. Adjust seasoning as needed.

  8. Serve

    Ladle the hot soup into bowls.

    Garnish with chopped fresh .

  9. Enjoy

    Serve the carrot soup hot with crusty bread on the side.