CARROT CUMIN PARSLEY SOUP
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
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
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.
CARROT, CUMIN AND CORIANDER SOUP
Make and share this Carrot, Cumin and Coriander Soup recipe from Food.com.
Provided by smk19
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
- In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
- Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.
- Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
- Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).
- Add salt and pepper to taste.
Nutrition Facts : Calories 112.8, Fat 3.3, SaturatedFat 0.4, Sodium 110.6, Carbohydrate 20.8, Fiber 4.8, Sugar 11.5, Protein 1.9
CARROT AND CUMIN SOUP
A spiced carrot soup, made creamy by the addition of natural yoghurt.
Provided by janerollinson
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently cook the onion for 5 mins.
- Add the cumin seeds and the carrots and cook for 2 mins, stirring.
- Add the stock and simmer for 25 mins until the carrots are tender.
- Cool slightly and then blend until smooth.
- Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.
- Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.
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