Carrot Cumin Parsley Soup Recipes

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CARROT CUMIN SOUP



Carrot Cumin Soup image

This carrot and cumin soup recipe, based on a traditional Middle Eastern soup, has become a favorite with everyone who tastes it. It's also unbelievably healthy (almost no fat) and easy (few ingredients). The finished soup has a wonderful creamy texture, especially considering there is no cream or cheese in it.

Provided by Alex Wilkens

Number Of Ingredients 7

2 pound (approximately) carrots
1 medium potato
1 medium onion
1 Tablespoon ground cumin
2 Tablespoons olive oil
6 cups chicken stock (or 6 cups water and 2 bouillon cubes)
to taste, salt and freshly ground black pepper

Steps:

  • Clean, peel and cut all vegetables into chunks so they will cook quickly.Heat oil in large pot. Saute carrots,onions and potato for about 5 minutes to heighten flavors. Add stock (or water plus bouillon). Cook over medium heat until vegetables are well cooked.Using an immersible blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)Add cumin, salt and freshly-ground pepper. Adjust seasonings to taste. If soup is too thick, additional water may be added.For low-sodium soup, use salt-free chicken stock.

CARROT CUMIN PARSLEY SOUP



Carrot Cumin Parsley Soup image

A delicious twist on the basic carrot soup. With a few changes, I've made this into a relatively low-carb, delicious soup.

Provided by Crystal Russell Gates

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 35m

Yield 5

Number Of Ingredients 11

1 tablespoon olive oil
1 pound carrots, peeled and sliced
1 small onion, roughly chopped
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups chicken bone broth
½ cup chopped fresh parsley
½ cup plain Greek yogurt
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
  • Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
  • Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

Nutrition Facts : Calories 116 calories, Carbohydrate 13.2 g, Cholesterol 9.3 mg, Fat 5.7 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 1043.7 mg, Sugar 6.8 g

CARROT AND CUMIN SOUP



Carrot and Cumin Soup image

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

Provided by janerollinson

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

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

CARROT CUMIN SOUP WITH TOASTED PECANS



Carrot Cumin Soup with Toasted Pecans image

Categories     Soup/Stew     Blender     Bake     Vegetarian     Quick & Easy     Pecan     Spice     Carrot     Winter     Simmer     Gourmet

Yield Makes 2 3/4 cups, serving 2

Number Of Ingredients 10

For soup
1 medium onion, chopped (about 3/4 cup)
2 tablespoons unsalted butter
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 cups water
For pecans
2 tablespoons pecans, chopped coarse
1 teaspoon unsalted butter

Steps:

  • Preheat oven to 350°F.
  • Make soup:
  • In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
  • Prepare pecans while carrot soup is simmering:
  • On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
  • In a blender purée soup until smooth.
  • Divide soup between 2 soup bowls and top with pecans.

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