Carrot, caraway and cumin – say that three times fast! This roasted carrot soup is super simple but features complex flavours: the highly aromatic anise flavour from the caraway seed and the warm and earthy flavour of the cumin balance the sweet carrot out perfectly.
carrot, caraway and cumin soup
A luxurious and creamy carrot soup with added spice and flavour from cumin and caraway.
Equipment
- blender or immersion blender
Ingredients
- 30 ml extra-virgin olive oil
- 1 kg carrots chopped
- 80 grams large onion chopped
- 4 grams garlic minced
- 950 ml vegetable stock
- 1 tsp cumin
- 1 tbsp caraway seeds plus an extra teaspoon to serve
- 1 tsp pepitas
- salt and pepper to taste
Instructions
- Preheat the oven to 180ºC (350ºF). Line a large baking tray with baking (parchment) paper. Peel the carrots and slice into chunks. Place on the tray and either spray with olive oil or use one tablespoon to drizzle over carrots. Roast for 30 minutes, until tender and lightly browned.
- Meanwhile, heat the oil in a large saucepan. Cook the onion over medium heat for four minutes, until soft. Stir in the garlic and caraway seeds, and cook for an additional two minutes.
- Add an additional one teaspoon of caraway seeds and pepitas to a frying pan to toast slightly.
- Once roasted and soft, add the roasted carrots and stock to the saucepan. Cook for an additional five minutes and then use an emersion blender to mix until desired consistency. Alternatively, you can transfer the mixture to a blender until creamy.
- Add an additional one teaspoon of caraway seeds and pepitas to a frying pan to toast slightly.
- Serve with toasted caraway and pepitas.
Nutrition
Calories: 194kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 1124mgPotassium: 832mgFiber: 8gSugar: 14gVitamin A: 42271IUVitamin C: 15mgCalcium: 99mgIron: 1mg
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