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
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.
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
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
HIPPYFIED CARROT CUMIN SOUP
Modified from Carrot Coriander Soup Recipe #243345 to suit my hippy and vegan desires. Measures are rough, since it is really to taste and what is on hand. This level of pepper made it spicy. Many thanks to Leggy Peggy for the original!
Provided by mongoosy
Categories Grains
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oils in dutch oven or other large heavy-bottomed pot that can hold at least 4 quarts.
- Add carrots and sauté over medium to medium high heat. Do not let burn, but it is okay to caramelize edges of carrots. Adjust heat as needed for even cooking.
- Add sliced onion and continue to stir occasionally until onions and carrots begin to soften.
- Add celery and stir.
- Add cumin, stir to mix and to lightly cook cumin, about one minute.
- Add six cups of water, one bullion cube, salt & pepper (to taste since your pepper may be stronger or weaker than mine), molasses, lemon juice, rolled grains mix.
- Boil, then set to simmer w/lid on pot until veggies are tender & grains are cooked. May take 30 minutes or more.
- When ready, cool soup a bit for safety for the blender. Blend at least half of the soup until smooth, then add back to pot.
- Bring back to simmer, then serve.
Nutrition Facts : Calories 81, Fat 2.1, SaturatedFat 0.2, Sodium 155.3, Carbohydrate 15.6, Fiber 3.6, Sugar 7.4, Protein 1.5
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