Best One Pan Carrot Cumin Soup Recipes

CARROT CUMIN SOUP WITH TOASTED PECANS

Carrot Cumin Soup with Toasted Pecans image

Categories Soup/Stew Blender Bake Vegetarian Quick & Easy Pecan Spice Carrot Winter Simmer Gourmet

Yield Makes 2 3/4 cups, serving 2

Number Of Ingredients 10

Ingredients

For soup
1 medium onion, chopped (about 3/4 cup)
2 tablespoons unsalted butter
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 cups water
For pecans
2 tablespoons pecans, chopped coarse
1 teaspoon unsalted butter

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 PARSLEY SOUP

Carrot Cumin Parsley Soup image

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

Ingredients

1 tablespoon olive oil
1 pound carrots, peeled and sliced
1 small onion, roughly chopped
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups chicken bone broth
½ cup chopped fresh parsley
½ cup plain Greek yogurt
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

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