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Creamy Carrot and Cumin Soup

Name: Creamy Carrot and Cumin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1 medium, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Carrots', 'amount': '4 cups, peeled and chopped'}; {'ingredient': 'Cumin', 'amount': '1 teaspoon, ground'}; {'ingredient': 'Vegetable broth', 'amount': '4 cups'}; {'ingredient': 'Coconut milk', 'amount': '1 cup, full-fat'}; {'ingredient': 'Lemon juice', 'amount': '2 tablespoons, freshly squeezed'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh cilantro', 'amount': 'for garnish'}

Warm your soul with this luscious, creamy carrot and cumin soup, a delightful blend of earthy carrots and fragrant cumin that dances on your palate. Perfect for chilly evenings, this soup not only nourishes the body but also brings a sense of comfort and warmth. With hints of coconut milk and a splash of lemon juice, it strikes the perfect balance between sweet and tangy, making it a favorite across generations. A dish that has origins in various cultures, the combination of carrots and cumin has been enjoyed for centuries, highlighting the versatility of these humble ingredients.

Servings: 4

Ingredients

Olive oil (2 tablespoons)
Onion (1 medium, chopped)
Garlic (2 cloves, minced)
Carrots (4 cups, peeled and chopped)
Cumin (1 teaspoon, ground)
Vegetable broth (4 cups)
Coconut milk (1 cup, full-fat)
Lemon juice (2 tablespoons, freshly squeezed)
Salt (to taste)
Pepper (to taste)
Fresh cilantro (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic. Sauté for 5-7 minutes, or until the onion is translucent and fragrant.
Add the chopped carrots and ground cumin to the pot. Cook for an additional 3-5 minutes, stirring occasionally to enhance the flavors.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
Serve hot, garnished with fresh cilantro leaves.

Dietary Information

Servings: 4 • Dish Type: Soup • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 250 • Fat: 15g • Carbs: 30g • Protein: 4g • Sodium: 500mg • Sugar: 6g

Creamy Carrot and Cumin Soup

Servings: 4

Ingredients

Instructions

Dietary Information

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