Carrot & cumin soup with fresh coriander

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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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Results 21-33

• JO!

  26 May 2008

  JO! commented on this recipe

  I made ths soup today but I roasted the carrots, onion and a small potatoe with butter, olive oil and some of the brown sugar for 40 mins first then followed the rest of the recipe. I didn't add any corriander though. This is the best soup I've made so far and tasted fab, Ive frozen it in batches to take to the office for lunch, but I will be making this as my starter for a dinner party this week. Very easy to make and very warming with crusty bread and butter.

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• F1madxxx

  01 June 2008

  F1madxxx rated this recipe

  

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• princessbelle

  08 July 2008

  princessbelle rated and commented on this recipe

  

  just made this today and is fantastic, definatly need extra water probs about another 150ml altogether. recipie has made about 1 xlarge bowl full so next time i would maybe double ingreadients and not as much sugar, really recommend this recipie

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• Mike Bond

  14 September 2008

  Mike Bond rated and commented on this recipe

  

  A really nice soup that the kids loved

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• Big D

  25 October 2008

  Big D rated and commented on this recipe

  

  Moo Moooooo moo!

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• Michelle

  10 January 2009

  Michelle commented on this recipe

  I love this soup. It is easy to make and delicious to eat! I always add extra chilli which gives it a real kick.

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• Michelle

  25 January 2009

  Michelle commented on this recipe

  I love this recipe! It is really easy to make and very wholesome. I like to spice this dish up with extra chilli which gives it a rea kick!

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• foodaddict

  25 February 2009

  foodaddict commented on this recipe

  utterly comforting.... great combination. next time i'll try combining it with a parsnip or two and see what happens :)

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• Melanie Day

  20 April 2009

  Melanie Day commented on this recipe

  This soup is easy to make and low in calories and fat so an ideal lunch.

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• Jay

  24 May 2009

  Jay rated and commented on this recipe

  

  super! tried replacing coriander with parsley- it worked like a charm! thanks

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• MamaMoJo

  05 October 2009

  MamaMoJo rated and commented on this recipe

  

  MamaMojo not here so BabaMojo commenting. It's very easy to make and a very tasty soup. We ended up using beef stock and adding about 1/4 cup of red lentils as we were doing double quantities. We enjoyed the sweetness combined with the cumin and chilli, which give the soup a really pleasing kick. MamaMojo wants me to say that she used yoghurt rather than the creme freche. I actually think that it was better without..... Overall it's highly toothesome and we will definitely make it again.

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• TEFKAS

  19 October 2009

  TEFKAS rated and commented on this recipe

  

  Made this at the weekend, a really quick and tasty soup. Next time. I might swap a couple of carrots and the sugar for a sweet potato.

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• PoshPaws

  21 November 2009

  PoshPaws rated and commented on this recipe

  

  This soup is to die for. Quite simply one of the most gorgeous soup recipes I've tried. I used about a third of a fresh chilli, chopped, as it was all the chilli I had. I don't suppose it matters much, but as I'm always keen to use fresh ingredients where I can, it suited my purpose. Yummy yummy yummy!

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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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Serves 2

Preparation 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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