Carrot and Cumin Soup

A carrot and cumin soup combines the earthy sweetness of carrots with the warm and aromatic flavors of cumin. An easy soup ready in 30 minutes. The post Carrot and Cumin Soup appeared first on The Real Meal Deal.

Dec 2, 2024 - 15:31

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A carrot and cumin soup combines the earthy sweetness of carrots with the warm and aromatic flavors of cumin. A hearty and warming soup that's very easy to make, budget-friendly, suitable for vegans, and dairy and gluten-free. Cumin has a slightly sweet, warming flavour with a nutty element and goes well with carrots. This simple soup recipe is ready in 30 minutes and is a great idea for lunch or as a starter.

bowls of carrot and cumin soup served with a side of cheese and courgette muffins.

Homemade soup recipes are perfect for using up leftovers and very economical to make. Carrot and Courgette Soup is another easy carrot soup option or for something a little different try my Sweet Potato with Chilli and Ginger or Sweet Potato with Red Pepper and Paprika. Leek and Red Lentil Soup also uses cumin and has a lovely creamy texture. [feast_advanced_jump_to]

Ingredients

Carrots - use any type of carrots. Fresh carrots should be firm.
Cumin powder - cumin is a middle eastern spice and widely available.
Onion - use yellow or brown onions but red will also work.
Vegetable Stock - any vegetable stock. Use a gluten-free one if you need to make this soup gluten-free.
Garlic - garlic cloves add extra flavour.
Lemon - this helps lift the flavour and reduces the sweetness of the carrots.

See recipe card for quantities.

How to make Carrot and Cumin Soup

Pour the oil into a large pan and gently fry the onion over a medium heat.

Add the ground cumin and stir for 1 minute.

diced carrot added to onion and cumin in pan

Add the diced carrot and fry gently over a low heat for around 10 minutes, stirring occasionally.

lemon zest and garlic added to diced carrot onion and cumin in pan.

Stir in the garlic and lemon zest.

stock added to diced carrot onion cumin in pan.

Pour over the vegetable stock and simmer for 10 minutes until the carrots are soft.

Blend the soup until mostly smooth. Season with salt and pepper and stir through the lemon juice.

Hint: Blending the soup will give a nice thick consistency. You can also leave it with some chunks in it if you prefer. Take care when blending hot liquids in a pan.

Variations

This Spicy Carrot Soup is super simple, but you can vary the flavour slightly according to your tastes.

Spicy - add a teaspoon of mild chilli powder for a spicier taste and a few chilli flakes on the top.
Deluxe - stir through some single cream for an extra indulgent creamy texture.
Hearty - if you want to make the soup more filling, add in some beans such as cannellini or kidney beans. You could also add some small pasta shapes to make it more filling. Add the pasta to the simmering stage.
Coconut milk add a little coconut milk as an alternative to cream.

Equipment

You will need a large stovetop pan or casserole dish with a lid. I like to use cast iron dishes as they retain the heat well and are easy to clean.

You will also need a measuring jug, a lemon zester and juicer, and a garlic press although you can finely dice the garlic if you don't have a garlic press.

A stick or immersion blender is the easiest to use as you can blend the soup in the pan. Any other blender will also work.

Sustainable Tip

Wash the carrots and leave the skins on to reduce food waste. A soup is a great way to use up vegetables before they spoil and the soup can be frozen so you can use it at a future time. Many spices including Cumin powder, can be bought as Fairtrade, which helps support some of the poorest farmers in the world.

Serving Suggestions

Top the soup with some fresh parsley or coriander leaves (cilantro).
Chilli flakes add some extra spiciness.
Pumpkin seeds are a good topping for most soups.
Stir through a little cream or yoghurt or plant-based alternative such as coconut milk for a creamier texture.

Serve the soup with some fresh crusty bread or try my easy 3 Ingredient Flatbread. It also goes well with these Cheese and Courgette Muffins or the Easy Cheesy Bites.

carrot and cumin soup in bowls served with bread rolls.

Storage

Carrot soup will keep well in the fridge for 2 - 3 days. It also freezes well and the recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.

Top tip

Making soups in batches is economical as it uses less energy.

FAQ

How can I tone down the sweetness in Carrot Soup?

Adding lemon juice or a splash of lime will help balance the sweetness in a carrot soup.

How do you thicken Carrot Soup?

Blending the carrot soup will thicken it up to a nice consistency. If you want to thicken it more, then mix a little cornflour into a paste by adding cold water, then stir into the soup. Do this a little at a time until you get your desired consistency. Heavy cream can also be used to thicken a soup.

Looking for other easy soup recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Carrot and Cumin Soup.

⭐Before you begin! Please leave a review and rating if you made this recipe. I so appreciate it and it helps me be able to continue providing you with free recipes.

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