Best Carrot Orange Cumin Soup Recipes

Carrot & Cumin Soup image

Provided by English_Rose

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 teaspoon olive oil
1 teaspoon cumin seed, toasted
1 pinch chili flakes or 1 pinch chili powder
2 teaspoons soft brown sugar
1 2/3 cups chicken stock or 1 2/3 cups vegetable stock
2 tablespoons cilantro, chopped
6 carrots, peeled and chopped
salt and pepper

Steps:

Fry the onion in a little oil until it softens.
Add the cumin and chili and cook for a minute then add the carrot, sugar and stock and bring to a simmer.
Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to.
Stir through the cilantro, season well.
Add a spoonful of crème fraîche to each bowl to serve, if you like.

Carrot, Orange & Cumin Soup image

Provided by Norahs Girl

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs fresh carrots, peeled
4 tablespoons butter
4 tablespoons finely grated orange rind
1/4 teaspoon cumin seed
2 large potatoes, diced
1 large onion, finely chopped
6 sprigs celery leaves
sea salt
milled black pepper
freshly grated nutmeg
1 tablespoon cornflour (for thickening)
3 cups home-made chicken stock
2 cups milk
4 tablespoons cream

Steps:

Heat butter in a large, heavy-based saucepan until foaming.
Add carrots, orange peel, cumin and remaining vegetables.
Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
Stir with a wooden spoon from time to time.
Season with a little salt, pepper and nutmeg.
Sprinkle with cornflour and stir thoroughly.
Gradually add first the chicken stock and then the milk, stirring constantly.
Continue cooking, stirring, until the soup comes to the boil.
Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
Return it to the saucepan and heat through.
Stir in the cream and serve in heated soup bowls.