Best 4 Carrot Cumin Parsley Soup Recipes

Carrot cumin parsley soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to use up leftover carrots, cumin, and parsley, and it can also be made ahead of time and reheated when you're ready to eat. This versatile soup can be served hot or cold, and it is perfect for a light lunch or dinner. With its vibrant color and bold flavors, carrot cumin parsley soup is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT CUMIN SOUP

Carrot Cumin Soup image

This carrot and cumin soup recipe, based on a traditional Middle Eastern soup, has become a favorite with everyone who tastes it. It's also unbelievably healthy (almost no fat) and easy (few ingredients). The finished soup has a wonderful creamy texture, especially considering there is no cream or cheese in it.

Provided by Alex Wilkens

Number Of Ingredients 7

Ingredients

2 pound (approximately) carrots
1 medium potato
1 medium onion
1 Tablespoon ground cumin
2 Tablespoons olive oil
6 cups chicken stock (or 6 cups water and 2 bouillon cubes)
to taste, salt and freshly ground black pepper

Steps:

Clean, peel and cut all vegetables into chunks so they will cook quickly.Heat oil in large pot. Saute carrots,onions and potato for about 5 minutes to heighten flavors. Add stock (or water plus bouillon). Cook over medium heat until vegetables are well cooked.Using an immersible blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)Add cumin, salt and freshly-ground pepper. Adjust seasonings to taste. If soup is too thick, additional water may be added.For low-sodium soup, use salt-free chicken stock.

CARROT CUMIN PARSLEY SOUP

Carrot Cumin Parsley Soup image

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

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

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 AND CUMIN SOUP

Carrot and Cumin Soup image

A spiced carrot soup, made creamy by the addition of natural yoghurt.

Provided by janerollinson

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil and gently cook the onion for 5 mins.
Add the cumin seeds and the carrots and cook for 2 mins, stirring.
Add the stock and simmer for 25 mins until the carrots are tender.
Cool slightly and then blend until smooth.
Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.
Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.

CARROT CUMIN SOUP WITH TOASTED PECANS

Carrot Cumin Soup with Toasted Pecans image

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

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

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.

Tips:

Choose the right carrots: For the best flavor, use fresh, organic carrots that are sweet and tender. Avoid carrots that are woody or have blemishes.
Use a variety of spices: Cumin, coriander, and ginger are classic Indian spices that pair well with carrots. You can also add other spices, such as turmeric, garam masala, or red chili flakes, to taste.
Don't overcook the carrots: Carrots should be cooked until they are tender but still have a slight crunch. Overcooked carrots will become mushy and lose their flavor.
Garnish with fresh herbs: Fresh cilantro, parsley, or mint are all great garnishes for carrot soup. They add a pop of color and freshness.

Conclusion:

Carrot cumin parsley soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with nutrients and has a warm, comforting flavor. This soup is also a great way to use up leftover carrots. So next time you have a bunch of carrots on hand, give this soup a try. You won't be disappointed!