CARROT CUMIN SOUP WITH TOASTED PECANS
Make and share this Carrot Cumin Soup With Toasted Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt 2 tablespoons butter over medium heat.
- Saute onions until tender.
- Add carrots, cumin, and salt; cook, stirring 1 minute.
- Add vegetable broth and bring to a boil.
- Cover, reduce heat, and simmer for 25 minutes or until carrots are tender.
- Spread out pecans on a baking sheet.
- Toast in oven at 350°F for 8 minutes or until 1 shade darker.
- Toss pecans with 1 teaspoon butter and add salt to taste; set aside.
- Pour soup into a blender container (may have to do in 2 batches).
- Puree until smooth.
- Pour soup into bowls and sprinkle with pecans on top.
Nutrition Facts : Calories 285.9, Fat 24, SaturatedFat 9.4, Cholesterol 35.6, Sodium 172.3, Carbohydrate 18.1, Fiber 5.2, Sugar 7.8, Protein 3
CARROT, ORANGE & CUMIN SOUP
Make and share this Carrot, Orange & Cumin Soup recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large, heavy-based saucepan until foaming.
- Add carrots, orange peel, cumin and remaining vegetables.
- Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Season with a little salt, pepper and nutmeg.
- Sprinkle with cornflour and stir thoroughly.
- Gradually add first the chicken stock and then the milk, stirring constantly.
- Continue cooking, stirring, until the soup comes to the boil.
- Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
- Return it to the saucepan and heat through.
- Stir in the cream and serve in heated soup bowls.
Nutrition Facts : Calories 368.3, Fat 15.8, SaturatedFat 9.1, Cholesterol 46.4, Sodium 398.7, Carbohydrate 48.7, Fiber 8, Sugar 11.2, Protein 10.3
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
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.
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
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