This isn’t just another carrot soup recipe this is a carrot and cumin soup recipe with a crunchy topping!
A warm and hearty carrot and cumin soup packed with flavour topped with a dollop of Greek yogurt and a delicious burnt carrot and cumin seed crumb for a bit of bite!
Once you’ve made this carrot and cumin soup recipe you won’t look back.This soup recipe by itself is delicious, but add the crumb and it takes it to a new level and you can go anywhere you want!
Forget bowls of watery orange slop, this carrot and cumin soup recipe takes the humble carrot to a new level..and you get to see in the dark 🙂
Hot and spicy or sweet and tangy.. Mine is a Cypriot inspired carrot soup recipe, using some of the flavours of Cyprus to take your taste buds on a Greek journey…
Carrot Soup Recipe
Carrot and Cumin Soup – Ingredients (serves 6 adults):
10 large carrots (peeled and diced)
1 potato (peeled and diced)
1 red bell pepper (diced)
2 cloves garlic (diced)
1 medium onion (diced)
1/2 cup white wine
1 heaped teaspoon ground cumin
Ingredients – Topping:
Extra virgin olive oil
Dollop of Greek Yoghurt (1 dollop per person!)
1/4 large carrot (about 3 inches long) – peeled and diced into 5mm cubes
1 clove garlic (thinly sliced)
Tablespoon cumin seeds
Pinch of dried chilli flakes
2 tablespoons chopped fresh coriander
Carrot and Cumin Soup Method:
- In a large saucepan gently fry in olive oil the onion until just golden, add garlic, carrots, potato, bell pepper and fry for 10 minutes.
- Add the ground cumin and stir, after a minute add the white wine and on a high heat reduce by half. Once reduced at enough chicken stock to just cover all the ingredients. Season, cover the saucepan with a lid and gently simmer for 20 – 30 minutes until the carrots are just softened (you want a little resistance when you push a knife through them).
- Once done, get the hand blender out and blitz that bad boy until smooth, if you want the mixture more loose – add some more stock, if you want it thicker just return to the heat and gently simmer until thicker. Now you could eat this now.. or.. you could go mental and add an incredible crumb to top it with!
Add a drizzle of extra virgin olive oil to the pan and on a medium/high heat add the finely diced carrot, let it sit for a moment to char slightly before stirring. Then add the cumin seeds, garlic and chilli flakes.
Keep stirring on a high heat until the garlic is golden and carrots are charred, remove from heat, season, add the fresh coriander and mix.
Pour some of the hot soup into a bowl, give it a drizzle of olive oil, hit of seasoning, dollop of Greek Yogurt and a heaped teaspoon of the carrot crumb.
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