Carrot & Cumin Soup
As I look through my window every morning, I notice how fast the leaves are changing colours and the days getting just that little bit colder each day. So let’s all stay warm and make this creamy and colourful Carrot & Cumin Soup together (keeping social distances, of course!).
With only a handful of ingredients, this delicious soup comes together in just about 30 minutes. Cozy up with a big bowl of this Carrot & Cumin Soup and maybe a Pitta Bread (or two?) to soak up all the goodness.
Make a big batch to keep you warm all week long. You can even keep individual portions in your freezer to heat up later!
- Vegan Recipe -
CARROT & CUMIN SOUP
1kg of carrots
3 medium shallots
1 teaspoon of powder cumin
1 tablespoon of cumin seeds
2 teaspoons of olive oil
10cl of soy crème fraîche
750ml of water
Salt
Freshly grated pepper
Peel the carrots and cut them into slices. Peel and finely dice the shallots.
Heat the olive oil on medium-high in a large pot. Add the shallots and powder cumin and let cook, on low heat, for 5 minutes, stirring regularly.
Add the carrots and mix everything together. Season with salt and pepper.
Add the water and bring to a boil. Cover and let simmer for 30 minutes.
Once the carrots are tender, blend, using a stick blender, until smooth.
Serve hot, with a sprinkle of cumin seeds and a dash of soy crème fraîche.
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