CUMIN-ROASTED CARROTS
Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
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
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
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.
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.
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- Boil carrots in water until carrots soften and are thoroughly cooked. Bring 1/2 cup of lentils to boil in 2 cups of water, cook lentils until they are cooked. Add water if necessary. Reserve water from both cooking the carrots and lentils.
- When carrots and lentils are cooked, let them cool. When they are cooled, add carrots in 2 batches to blender. Add first batch of carrots plus 1/4 cup of reserved water from cooking carrots. You can also use regular water. Blend until carrots reach puree consistency. Do the same with the second batch of carrots. Put pureed carrots in a large pan.
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- Place small skillet over medium heat and add cumin seeds. Toast for 1-2 minutes moving seeds around frequently, until fragrant. Remove from heat and transfer seeds to small bowl. Set aside.
- Heat butter and oil in medium saucepan over medium heat. Add chopped onions and 1/4 teaspoon salt. Cook for five minutes, stirring occasionally.
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- Preheat oven to 220C. Scatter carrot onto two baking trays lined with baking paper, drizzle with one-third of the oil, season to taste, toss to combine and roast, turning occasionally, until golden (20-25 minutes), set aside.
- Place flatbread on baking trays lined with baking paper, drizzle with half the remaining oil, scatter with cumin seeds and season to taste. Roast until golden and crisp (2-3 minutes). Cool, then break into large pieces.
- Meanwhile, heat remaining oil in a large saucepan over medium heat, add onion and garlic and sauté until tender (5-7 minutes). Add cumin and coriander, stir until fragrant (1-2 minutes), add stock and bring to the simmer, then add roast carrot. Blend with a hand-held blender until smooth, season to taste with freshly ground pepper, sea salt flakes and lemon juice. Scatter with lemon rind and parsley and serve hot with a dollop of Greek-style yoghurt and flatbread pieces.
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- In a heavy saucepan, heat the olive oil over medium-high heat and saute the onion for 2 minutes, then add the garlic and saute an additional minute. Add the carrots, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 15 minutes.
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