Description
This vibrant and velvety carrot and cumin soup is a healthy, plant-based delight perfect for a nutritious weeknight dinner. Earthy carrots are perfectly balanced by the warm, aromatic notes of toasted cumin, while a clever finish of fresh lemon zest and juice adds a bright, sophisticated acidity. Simple to prepare and deeply satisfying, this soup offers a elegant, wholesome meal experience that highlights the natural sweetness of root vegetables in a bowl.
Ingredients
2 tablespoons extra virgin olive oil
1 brown onion, finely diced
1 tablespoon cumin powder
600 grams carrots, peeled and sliced into coins
2 cloves garlic, crushed
1 lemon, zested and juiced
800 ml low sodium vegetable stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions
Add the olive oil to a large pan and fry the onion over medium heat until softened.
Add the cumin powder and stir continuously for one minute to toast the spices.
Add the carrots and fry gently over low heat for 10 minutes, stirring occasionally.
Stir in the crushed garlic and lemon zest.
Pour in the vegetable stock and simmer for 10 minutes until the carrots are fork-tender.
Use an immersion blender to process the mixture until the soup reaches a smooth, velvety consistency.
Stir in the lemon juice and season with salt and pepper to taste.
Notes
For a creamier texture, you can add a quarter cup of coconut milk or silken tofu before blending. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Prep Time: 10
- Cook Time: 25
- Category: Mediterranean Diet
- Method: Stovetop simmering and blending
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg