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Member recipe

Carrot and Cumin Soup

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Member recipe by


Serves 4

A spiced carrot soup, made creamy by the addition of natural yoghurt.

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  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp cumin seeds
  • 800g carrots, roughly chopped
  • 1 litre veg stock
  • 200ml natural yoghurt
  • salt & pepper
  • 1 tbsp harissa


    1. Heat the oil and gently cook the onion for 5 mins.
    2. Add the cumin seeds and the carrots and cook for 2 mins, stirring.
    3. Add the stock and simmer for 25 mins until the carrots are tender.
    4. Cool slightly and then blend until smooth.
    5. Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.
    6. Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.

Comments, questions and tips

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kathy Beattie
5th Jan, 2017
Great soup. I found I did not need to add the joghurt to thicken
25th Nov, 2008
Excellent recipe, full of flavour I added a sprinkling of coriander it was delicious
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