Comforting Carrot Soup
This soup was created because firstly, I had spent the morning listening to soup ideas as the weather here has suddenly become very Autumnal. Secondly, I had lots of carrots that needed eating, and soup was the easy way to make them into something delicious!
I was a bit surprised that my blog was missing a carrot soup recipe! It is not the first time I have made something like this and it is so simple!
The Carrot & Cumin Soup Recipe
This recipe is made predominantly with carrots. Dig them up, buy them in the grocers, buy ready sliced, chopped, grated, fresh, frozen, or even tinned, I won’t judge! Then you need onion, garlic, water, cumin powder and seasoning. That is it! Have a look at the simple recipe.
Easy to make soup when you have limited ingredients, or a glut of carrots.
- splash of oil of choice
- 1 large onion, chopped
- 3 cloves garlic sliced
- 1 kg carrots, chopped
- 2 litres boiling water
- 1-2 teaspoons cumin powder
- 1/2 teaspoon freshly ground black pepper
- salt to taste
Heat the oil in a large pan, then add the chopped onion. Cook until starting to brown at the edges, then add the garlic and carrot.
Allow the carrot to soften slightly before adding the water. The water should cover the veg completely. Put a lid on the pan and leave for 20 minutes.
Test the carrots for softness, then turn the heat off. Using a stick blender or jug blender, process the soup until almost smooth (I leave a few chunks for texture). If using a jug blender do this in small batches as the heat will cause pressure in the jug!
Turn the heat back on and add half the cumin and the black pepper. Stir through then taste test. Add more cumin if necessary and add salt if using. Cook for 5 minutes to allow the flavours to develop. Serve hot.
Enjoy!
What do I need?
You can (as with most of my recipes), make this soup customised to your own tastes (or pantry)! by making a few adjustments. Use leeks instead of onions, add some tomatoes (tinned or fresh), add some peppers, or swap the cumin for a mixed curry powder or even chilli flakes.
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Carrot Soup not your thing?
Never mind, there are plenty of other soup recipes on my blog! Use the recipe function and select soup, or just type ‘soup’ in the search bar! My favourites are minestrone and lentil soup. Not a soup fan? Why not check out some cake recipes instead!
How to Serve
This soup is quite light, so you will probably want to serve it with something. Why not add some homemade bread or how about trying English muffins with it? I have a habit of serving soup with bulghur or rice with a topping of chopped salad.
Storage
This soup will store well in the fridge for up to five days or in the freezer for up to three months. If freezing, portion into your normal soup bowl, then find a container it will fit in (jam jars are great for freezing soup in, just make sure to leave at least 1cm gap at the top!)
Sharing
I hope you enjoy making this quick and easy soup! I love seeing your adaptions and interpretations of my recipes and I’d love to see your soup photos! Do you have any suggestions or changes you would make?
What will you serve your soup with? My favourite bread is currently any bread studded with olives and this balances out the sweetness of this soup! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
ps: off to make cakes & cookies for my Macmillan coffee morning tomorrow… will I make the same as last year or something different?!
Hi Laurena, I made some pumpkin soup last week when it was feeling very autumnal here. I didn’t think to use carrot in it but it makes sense👍 We’re back to summer at the moment lol (24′ today). I always use a stick blender and like to use cumin and coriander (seeds and powder). I like using my IKEA pestle and mortar 🙂
Ooo, I’m going pumpkin picking on Saturday! So excited and hoping to get lots of Kabocha squash (and several other varieties of course)! Hot and sunny here today too – still 20c at 6.30pm which hopefully will continue to tomorrow so we can eat cake outside! Ohhh, pestle & mortar where have you gone? I’ve not seen you for a few days / weeks / months oops! Lol! I have two stick blenders – 1 for chocolate only and the other (yes stored in a different place) for making soap!
I saw a YT video the other day where someone was using a stick blender to make pretty gift tags out of recycled paper and card! (Primavera channel if you’re interested). I normally watch their aromatherapy tips, I wasn’t expecting that lol.
I used Kabocha squash for the soup. I haven’t bought any fancy artisan-looking ones for decoration yet😋 Happy pumpkin picking! How lovely 🧡
Eva that is a different use for a stick blender… maybe I need another one😜 Ohhh, kabocha soup, that’s different, was it sweet? Going early this season in case the pumpkin patch gets rained off like last year!
The Kabocha soup wasn’t too sweet but I prefer that☺️ Fingers crossed it doesn’t rain this weekend 🤞
This appetizing carrot soup is going to be my next evening meal…just finished a huge bowl of your slimming soup (when I make it I am always generous with the amount of vegetables, so that it lasts for a few days! Always a favorite here!).
I think I’ll follow your advice and serve it with some bulghur …thanks, Lorena!
Anna🤗😘How are you? I keep thinking of you but life gets so busy! Ooo, yummy, I need to make it again soon! You’ll love this one too, especially served with bulghur yummy! (If you want it a bit more substantial, throw in a handful of red lentils with the carrots too). x