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Carrot and Cumin Soup

March 10, 2014

No cream please

There are certain foods I would not cook for my mother because just from looking at the ingredients the food will disagree with her.  There was a lot of cream originally in this soup and a citrus burst from a whole orange.   I cooked something like this before for my mother but it was far too rich.  This time I got rid of the cream and the orange and used a potato to give it extra body, and cumin and mixed spice to replace the citrus flavour.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

Carrot Cumin


2 tbsps olive oil, 1 large onion (peeled and chopped), 2 tsps cumin seeds, 2 tsps ground cumin, 700g carrots (peeled and chopped), 1 large potato (peeled and chopped), 500ml vegetable stock, salt and pepper.


1. Place a lauge pan over a medium – high heat.
2. Add the oil.
3. Add the onions and both forms of cumin.
4. Stir frequently until the onions have softened.
5. Add the carrots and the potato, stirring occasionally.
6. After five minutes pour in the stock.
7. Bring the soup to the boil.
8. Allow the soup to simmer with the lid on for 25 minutes.
9. Let the soup cool for a few minutes before blending.
10. Season to taste.

Saffy’s Top Alternative:

If you do want to try a carrot and orange flavour without the cream I would suggest using the zest and juice of 1 small orange and rosemary as a base for the seasoning rather than cumin.


From → Soups, Starters

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