Carrot Cumin Soup Recipe
A creamy, cozy carrot cumin soup made with roasted carrots, warm spices, and coconut milk. Simple, vegan, and ready in under 30 minutes.
Print Pin Servings: 4 servings
Calories: 210kcal
Cost: $8
Equipment
- 1 Immersion blender For easy pureeing directly in the pot
- 1 Large Heavy-Bottomed Pot Distributes heat evenly for simmering
- 1 Sharp vegetable peeler Helps with peeling carrots quickly
- 1 Baking Sheet with Parchment Paper Prevents sticking while roasting
- 1 Measuring cups and spoons For accurate spice and liquid measurement
- 1 Fine-mesh strainer Optional, for ultra-smooth soup texture
Ingredients
Soup Base
- 2 pounds fresh carrots Peeled and chopped into chunks
- 1 large onion Diced
- 4 cloves garlic Minced
- 2 tablespoons olive oil Divided for roasting and sautéing
- 1 tablespoon ground cumin The star spice of the soup
- 1 teaspoon ground coriander Balances flavor with cumin
- 0.5 teaspoon ground ginger Adds gentle warmth
- 4 cups vegetable broth Or chicken broth if preferred
- 1 can (14 oz) coconut milk For creamy, dairy-free richness
- 2 tablespoons fresh lemon juice Brightens flavor before serving
- salt and cracked black pepper To taste
- fresh cilantro or parsley Optional garnish
Instructions
- Preheat oven to 400°F (200°C) and roast carrots with olive oil, salt, and pepper for 15 minutes until golden.
- In a large pot, sauté onion in olive oil for 3 minutes, add garlic, and cook 1 minute until fragrant.
- Add roasted carrots, broth, cumin, coriander, ginger, and coconut milk. Simmer for 10 minutes.
- Blend soup until smooth using an immersion blender, add lemon juice, and season to taste.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 210kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 480mg | Potassium: 730mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18000IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 2mg