Cumin Carrot Soup
A warming and aromatic carrot soup with cumin and a hint of orange zest. Serve with a swirl of Parsley Pesto or Curried Cauliflower Purée for an extra burst of flavor.
Equipment
- large saucepan
- Immersion blender or countertop blender
Ingredients
- 1 tablespoon 15 ml toasted sesame oil
- 3 tablespoons 30 g finely chopped shallot
- 2 cloves garlic grated
- 3½ cups 448 g chopped carrots
- 1 tablespoon 6 g ground cumin
- 1 teaspoon coarse sea salt to taste
- 3 cups 705 ml water
- Zest of 1 orange optional
- Generous spoonfuls Parsley Pesto Spread page 81 or Curried Cauliflower Purée (page 289)
Instructions
- In a large saucepan, combine the sesame oil, shallot, garlic, and carrots.
- Cook over medium heat for 6 minutes, stirring often.
- Stir in the cumin powder and salt, and cook for 1 minute until fragrant.
- Stir in the water, bring to a boil, and cover with a lid.
- Simmer for 20 to 30 minutes, or until the carrots are tender.
- Using an immersion or countertop blender, purée the soup until smooth.
- If desired, sprinkle individual servings with orange zest.
- Serve with a generous scoop of Parsley Pesto Spread or Curried Cauliflower Purée.
Notes & Wine Advice
Serving Tip:
For added creaminess, you can stir in a dollop of coconut yogurt or vegan sour cream. Pair with a side salad or crusty bread for a complete meal.Wine Advice:
A Chardonnay or a light Pinot Gris pairs well with the earthy cumin flavor and the subtle sweetness of carrots.Nutrition values
Calories: 150 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 14 g