Carrot Cumin Soup is a simple and comforting soup infused with cumin, coriander and ginger. Garnish with fresh chopped herbs, chili oil, or flakes before serving.
Carrot Cumin Soup
When life gives you carrots, make carrot soup. Or try Carrot Lentil Whoopie Pies, and Carrot Cupcakes!
We rummaged through the refrigerator and pantry to create this gem combining fresh carrots, onion or shallots plus a potato to help thicken the soup. A combination of spices provides added flavour. Vegetable or chicken broth can be used and we like to top our soup with fresh herbs and a good grind of black pepper.
This is a dairy free soup. The soup is creamy without the added of sour cream or yogurt.
Spices
You can definitely use the ground spices you already have in your pantry. However if you have the time and means, buy cumin seeds and coriander seeds and grind them yourself. You can toast them lightly first for a deeper flavour however grinding with a spice grinder or mortar and pestle will offer a more robust flavour punch.
Herbs and spices are the key to flavour!!
Same goes for ginger, use and grate fresh for more flavour if you are able to. Quite frankly I always have fresh ginger in my fridge or frozen ginger in the freezer. I use it regularly when cooking, even grated fresh in my hot green tea!
Our soup is easy to prepare and can be ready in less than an hour! My daughter loves this soup, I make it for people I care about when they are not feeling well or under the weather, so it’s always on repeat!
PRO TIPS
- Grind coriander and cumin seeds for a more intense flavour.
- Serve in shot glasses topped with fresh herbs for a show stopper during your next gathering.
- Cut shallots, potato and carrots roughly the same size so they cook the same.
- I prefer fresh ginger, but use ground if fresh not available.
- Replace shallots with onions.
- Soup tastes great after 30 minutes but if you can let it go a little longer (adding more broth if necessary) the flavours get better.
- You can freeze this soup once it has cooled down. My neighbour freezes it for her 90 year old mom!
Want more Soup Recipes to try? This soup cooks low and slow all day long: Slow Cooker Chicken Coconut Soup, a robust Roasted Fennel and Broccoli Soup or a fun and flavourful Pizza Soup!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
Ingredients
- 2 tbsp olive oil or butter
- 2 1/2 cups carrots, chopped
- 1/2 cup shallots, rough chopped
- 1 cup potatoes, peeled and chopped
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp ginger
- salt and pepper
- 6 cups broth
- 1/3 cup chopped fresh cilantro, parsley, basil or dill
Instructions
- Over medium heat add olive oil or butter to a large pot and toss in carrots, shallots and potatoes. Cook for about 10 minutes.
- Stir in coriander, cumin, ginger, and a pinch of salt and pepper to taste. Cook another couple of minutes to bring out flavours of spice.
- Stir in broth and bring to a boil. Reduce heat to simmer. Cook 30 minutes or up to an hour if you have time.
- Once vegetables soft remove from heat. Puree soup with immersion blender or food processor. Strain soup and put back into pot to keep warm
- Serve with a sprinkle of fresh herbs, chili flakes, grind of black pepper.
I love your soups. They always turn out delicious!
We made this for dinner tonight. Surprised at how easy it was and so tasty!
We’ve been looking for a healthier soup without dairy. Thrilled to have found this one. It has so much flavour, we love it!
I’ve never had carrot soup before until now. And wow it’s going to become a regular soup here – it’s fantastic!
Excellent soup recipe, thanks!
Stumbled across this recipe yesterday looking for a simple, healthy yet quick soup to make for weekday lunch. This was delish! I might add in some coconut milk next time.
Made this soup yesterday. Went for a brisk walk in the cool air today, came home and warmed it up. It’s incredible!
I made this today and it’s absolutely delicious! As a relatively new vegan, I was looking for a soup like this. Thanks so much for sharing!