Spiced carrot soup
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
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
Associated products
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 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)
6 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!
Excellent and easy recipe. Added parsnips and a few more spices. Delicious and would recommend