Spiced carrot soup
1 tbsp of ground cumin
1 tbsp of cumin seeds
1 pinch salt
1 pinch pepper
500 ml of water
3 tbsp cream cheese
5 carrots
1 onion
50 ml of liquid cream
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Depending on the season, vegetables such as the carrots may take longer to cook. If necessary, continue cooking for a few minutes. Garnish this soup with a tablespoon of fresh spinach (previously steamed for 10 minutes). For a variation of this soup, replace half the carrots with 300g peeled and diced sweet potato or 300g red lentils.
- 5 carrots
- 1 onion
- 500 ml of water
- 1 tbsp of ground cumin
- 1 pinch salt
- 1 pinch pepper
- 3 tbsp cream cheese
- 1 tbsp of cumin seeds
- 50 ml of liquid cream
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
7 comments
added grated ginger and sour cream
i used 5 carrots, it was insipid and watery, needs a proper weight of carrots as they are different sizes, my 5 weightd about 300gm, needs 500-600gms i think, i couldnt taste the cumin. will be better with work
Why do the written instructions reference oil but the ingredients make no mention of it?
I put in 1 teaspoon of cumin, as it listed both one teaspoon and 1 tablespoon. I put in a tablespoon of oil, as it listed none in the ingredients
I love this recipe! use 1 tablespoon of cumin to every 500g carrot. I doubled recipe and used 1kg carrot, 2 tablespoons cumin but only 800ml water and cooked for 50min. it was perfect!
used a table spoon of mustard seeds and two tablespoons of cumin powder. a teaspoon of sea salt and black pepper. three onions and used expert mode at 140 Celsuis with good glugs of garlic and chilli greek extra vigin olive oil to pre fry aforementioned ingredients. then used soup Programme after having added the rest of these ingredients;three tablespoons of tomato puree. a Kilo of carrots ( pre processing). 500 ml concentrated turkey stock instead of water.









Excellent and easy recipe. Added parsnips and a few more spices. Delicious and would recommend