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One-pan carrot & cumin soup

One-pan carrot & cumin soup in two bowls

One-pan carrot & cumin soup

Name: One-pan carrot & cumin soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 25g butter; 2 tbsp cumin seeds plus extra to serve; 1 onion finely chopped; 1 leek green part trimmed away, finely chopped; 2 garlic cloves chopped; 1 star anise; 600g carrots chopped; 1 litre vegetable stock; 100ml double cream

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.8 ratingsRate

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Warm up with a comforting bowl of carrot soup. We’ve used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter
2 tbsp cumin seeds

plus extra to serve
1 onion

finely chopped
1 leek

green part trimmed away, finely chopped
2 garlic cloves

chopped
1 star anise
600g carrots

chopped
1 litre vegetable stock
100ml double cream

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Nutrition: Per serving

kcal185
fat14g
saturates8g
carbs10g
sugars8g
fibre5g
protein3g
salt0.6g

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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A star rating of 5 out of 5.8 ratings

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