It’s so cold and grey, so we’re eating a lot of hot soup. I love my soups on the thick side. If you can, please roast the cumin seeds and crush them using a pestle and mortar! It gives a much better taste. Enjoy the rest of the week!
Heat the olive oil in a pot and sauté the onion, ginger, carrots, apples and chilli for 5-8 minutes until the onions are soft. Season with a little salt. Add the crushed cumin or cumin powder and cook for 2 minutes.
Add the stock (broth) and bring to the boil and simmer, covered for 15-20 minutes, stirring from time to time, until the carrots are soft. Blend the soup until smooth, then add the cream. Add the butter and blend, again, to give the soup a shine. Return to the pot and heat until piping hot, then serve. If the soup is too thick add hot stock or more cream.
Cumin Spiced Carrot and Apple Soup
Preparation time: 10 minutes; Cooking time: 30-40 minutes; Serves: 4
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 inch fresh ginger, grated
- 500g (1Ib) carrots chopped
- 2 tart apples (granny smith), peeled and chopped
- Finely chopped green chilli or ½-1 teaspoon chilli flakes
- 1 teaspoon cumin seeds roasted and crushed (or cumin powder)
- 750ml (3 cups) chicken or vegetable stock (broth)
- Salt and freshly ground black pepper to taste
- 1/3 cup 35% cream
- 1-2 tablespoons butter to blend the soup
- Plain yoghurt or parsley to garnish
Instructions
- Heat the olive oil in a pot and sauté the onion, ginger, carrots, apples and chilli for 5-8 minutes until the onions are soft. Season with a little salt. Add the crushed cumin or cumin powder and cook for 2 minutes.
- Add the stock (broth) and bring to the boil and simmer, covered for 15-20 minutes, stirring from time to time, until the carrots are soft.
- Blend the soup until smooth, then add the cream. Add the butter and blend, again, to give the soup a shine. Return to the pot and heat until piping hot, then serve. If the soup is too thick add hot stock or more cream.
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Own Notes:
These are old carrots so they were quite gummy and thick more like rutabaga soup. I ended up using 31/2 cups stock and about 1/3 cup cream.
This is a very interesting recipe! Thank you for sharing. 🙂