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Nutrition: Per serving

  • kcal185
  • fat14g
  • saturates8g
  • carbs10g
  • sugars8g
  • fibre5g
  • protein3g
  • salt0.6g
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Method

  • step 1

    Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.

  • step 2

    Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.

  • step 3

    Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.

Recipe tip

CHANGE UP THE VEG
You can swap the carrots in this recipe for the same amount of other veg, following the same method. Squash or pumpkin, celeriac or sweet potatoes all work well, or you can use a mixture to use up odds and ends in your kitchen.

Recipe from Good Food magazine, September 2021

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.7 ratings

principal732

Simple, tasty recipe. Lovely flavours, leek adds a subtle sweetness. I have made this without a leek and used an extra onion instead and it is still good.

KamMa

This is a really lovely spice combination. I followed the recipe as written but when it got to the cream, I realised that I hadn't noticed it and didn't have any. I considered using milk or coconut milk but, in the end, opted for a couple of handfuls of red lentils. I used two vegetable stock-pots…

hzeezee01

The best carrot soup recipe I’ve ever made and the cornbread muffins are delicious. I used single cream to reduce the calories a bit and it was creamy enough .

HannahLTG

This soup is really delicious, absolutely full of flavour. The star anise is a lovely addition. I have made this a few times now and it is quick and easy, and much tastier than shop bought carrot soups.

maartjevdm

Add some tahini at step 3. Also swirl some on top with the yoghurt and possible some green Chili, coriander, spring onion or peanut or all of the above

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