One Pan Carrot Cumin Soup Recipes

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

Carrot Cumin Parsley Soup image

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

Ingredients

1 tablespoon olive oil
1 pound carrots, peeled and sliced
1 small onion, roughly chopped
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups chicken bone broth
½ cup chopped fresh parsley
½ cup plain Greek yogurt
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

CARROT CUMIN SOUP WITH TOASTED PECANS

Categories Soup/Stew Blender Bake Vegetarian Quick & Easy Pecan Spice Carrot Winter Simmer Gourmet

Yield Makes 2 3/4 cups, serving 2

Number Of Ingredients 10

Carrot Cumin Soup with Toasted Pecans image

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.

Ingredients

For soup
1 medium onion, chopped (about 3/4 cup)
2 tablespoons unsalted butter
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 cups water
For pecans
2 tablespoons pecans, chopped coarse
1 teaspoon unsalted butter

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Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

One Pan Carrot Cumin Soup Recipes

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.

CARROT CUMIN SOUP WITH TOASTED PECANS

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