carrot, caraway and cumin soup
A luxurious and creamy carrot soup with added spice and flavour from cumin and caraway.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Servings 4 people
Calories 194 kcal
- 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
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.
Calories: 194kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 1124mgPotassium: 832mgFiber: 8gSugar: 14gVitamin A: 42271IUVitamin C: 15mgCalcium: 99mgIron: 1mg
Keyword caraway seed, carrots, cumin