Carrot & cumin soup with fresh coriander

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olive magazine

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Recipe by olive magazine

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1. Fry the onion in a little oil until it softens. Add the cumin and chilli 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 coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.

231 kcalories, protein 10.7g, carbohydrate 33.6g, fat 7 g, saturated fat 0.7g, fibre 7.8g, salt 1.21 g

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• Claire's

  04 November 2007

  Claire's rated this recipe

  

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• salsa

  06 November 2007

  salsa commented on this recipe

  Absolutely delicious, making it again for the second time.

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• Kelvin

  29 November 2007

  Kelvin rated this recipe

  

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• Paul S

  20 December 2007

  Paul S rated and commented on this recipe

  

  I have made this twice now and it is really delicious. And easy to make. The second time I added a bit of bacon too. Definitely worth a try!

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• diane

  29 December 2007

  diane commented on this recipe

  So very easy and quick to make, as the recipe above mentions, only 30 mins. The cumin makes a refreshing change from coriander seeds which I have used in the past with carrots to make soup. A thumbs up from all the family, even my youngest son! Give it a try.

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• diane

  29 December 2007

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• Maggie Kurc

  03 January 2008

  Maggie Kurc commented on this recipe

  This delicious soup is so quick and very tasty the roasted cumin gives it a lovely twist.

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• Toon

  31 January 2008

  Toon rated this recipe

  

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• Hearty

  01 February 2008

  Hearty rated and commented on this recipe

  

  Brillaint soup and very filling

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• issie1414

  01 February 2008

  issie1414 commented on this recipe

  Made this today for lunch, it was so quick and easy to do, but I added grated ginger and crushed garlic with the onions and cumin, it just gave it an extra kick. Everyone loved it, - Now what to do with all these brussel sprouts I have ?? maybe boxing day soup!

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• Mark

  06 February 2008

  Mark rated and commented on this recipe

  

  Wow, very nice indeed. Really ejoyed this soup.

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• Sally

  07 February 2008

  Sally rated and commented on this recipe

  

  A really lovely soup, great with crusty bread! I didn't have the chilli flakes to hand so I added a little tabasco and it was just as good.

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• TrishT

  07 February 2008

  TrishT rated and commented on this recipe

  

  Would definitely make this again. It tasted even better the next day.

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• lakescenes

  21 February 2008

  lakescenes rated and commented on this recipe

  

  Have made this several times now and its a great lunch time favourite served with some chunks of crusty bread.

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• Caca

  29 February 2008

  Caca rated and commented on this recipe

  

  This is a great version of the traditional carrot and coriander soup with a twist. Worth trying it out!

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• Leanne

  01 March 2008

  Leanne rated and commented on this recipe

  

  This is a delicious & really easy recipe. I added a small potato (my general soup-making habit) & used ground cumin as I hadn't any seeds. This worked well & received rave reviews from my usually very difficult to please husband!

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• Matilda

  13 April 2008

  Matilda rated and commented on this recipe

  

  A very nice soup! I used ground cumin instead of seeds and it worked nicely, I did not use the coriander and it still turned out delicious!

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• billy B

  15 April 2008

  billy B commented on this recipe

  Good,easy and quick. Use a good quality stock for a healthy&tasty soup

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• Wendie

  11 May 2008

  Wendie commented on this recipe

  Loved this easy to make soup made to the recipe just to see what it was like , and will deffinately make again !

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• Barry Boland

  13 May 2008

  Barry Boland commented on this recipe

  Well as a new cook this was a great recipe to start with. Very easy to make, I used ground cummin but it still tastes great, The cummin and chilli give it that extra kick! Very happy with this and will definetly make it again in the future.

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Ingredients

• 1 onion , chopped
• olive oil
• 1 tsp cumin seeds , toasted
• small pinch chilli flakes or powder
• 2 tsp soft brown sugar
• 400ml chicken or vegetable stock
• 1 bunch coriander , chopped
• low-fat crème fraîche (optional)
• 6 medium carrots , peeled and chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 1 onion , chopped
• olive oil
• 1 tsp cumin seeds , toasted
• small pinch chilli flakes or powder
• 2 tsp soft brown sugar
• 400ml chicken or vegetable stock
• 1 bunch coriander , chopped
• low-fat crème fraîche (optional)
• 6 medium carrots , peeled and chopped

231 kcalories, protein 10.7g, carbohydrate 33.6g, fat 7 g, saturated fat 0.7g, fibre 7.8g, salt 1.21 g

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