Best 4 Carrot Cumin Soup Recipes

Carrot cumin soup is a flavorful and nutritious comfort food that can be enjoyed year-round. With its vibrant orange color and warm, earthy spices, this soup is not only pleasing to the eye but also a delightful treat for the taste buds. Made with simple, wholesome ingredients, it is a versatile dish that can be customized to suit your preferences. Whether you prefer a smooth and creamy texture or a more rustic, chunky soup, there are endless variations to explore. So gather your ingredients, prepare your taste buds, and embark on a culinary journey to discover the best carrot cumin soup recipe that will become a staple in your kitchen.

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

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 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.

CHILLED CARROT SOUP WITH CUMIN AND LIME

Chilled Carrot Soup With Cumin and Lime image

It's been a bit difficult to decide between warm weather soup and cold weather soup, our temperature has fluctuated so much. I started out having this carrot soup warm the first day and then cold the next day. It worked both ways, so you can eat it whichever way you like depending on how hot or cold you are. There are lots of recipe for carrot soups around, but this one is nice and tangy with the lime juice and cumin is one of my favourite spices, so I really enjoyed this soup. This would be a great cold soup to serve in shot glasses as an appetizer at a 4th of July barbeque. This soup is from Bon Appétit, August 1998.

Provided by robmedina

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 lbs carrots, peeled, chopped (about 5 cups)
2 large leeks, chopped (white and pale green parts only)
1 tablespoon garlic, chopped
3 1/2 teaspoons ground cumin
1/2 teaspoon dry crushed red pepper
6 1/2 cups chicken stock or 6 1/2 cups vegetable stock
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
2 teaspoons lime zest

Steps:

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

CARROT & CUMIN SOUP

Carrot & Cumin Soup image

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

Ingredients

1 onion, chopped
1 teaspoon olive oil
1 teaspoon cumin seed, toasted
1 pinch chili flakes or 1 pinch chili powder
2 teaspoons soft brown sugar
1 2/3 cups chicken stock or 1 2/3 cups vegetable stock
2 tablespoons cilantro, chopped
6 carrots, peeled and chopped
salt and pepper

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.

Tips:

To make the soup creamier, blend it until smooth using an immersion blender or in a countertop blender.
For a vegan version of the soup, use coconut milk or almond milk instead of heavy cream.
Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Garnish the soup with fresh cilantro, parsley, or mint before serving.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Carrot cumin soup is a delicious and healthy dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, creamy, or vegan, there is a carrot cumin soup recipe out there for you. So next time you are looking for a quick and easy meal, give carrot cumin soup a try. You won't be disappointed!