Carrot Soup with Cumin Seeds recipe

The perfect recipe for a lazy Sunday – Carrot Soup with Cumin Seeds

Ingredients
4 large carrots, peeled and chopped
½ onion, chopped
½ yellow pepper, chopped
1 medium potato, peeled and chopped
2 garlic cloves, whole
2 ½ cups water
1 cube Knorr Beef/Veg stock
2 bay leaves
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons sugar
1 teaspoon cinnamon powder
½ teaspoon ginger powder
10 ml oil

How To
Heat oil in a medium size pot on the stove.

Fry the onions for a minute, then add in the yellow pepper, garlic cloves, carrots and potato. Heat up for 2 minutes.

Add in the ginger powder, cinnamon, sugar, salt, turmeric, cumin seeds and mix into everything.

Boil 2 ½ cups of water, pour into pot, with the beef stock cube.

Lastly, place in the bay leaves. Allow mixture to come to the boil.

Turn down the temperature to a medium low heat, and allow the mixture to simmer for 30 – 45 minutes. Stirring occasionally.

Remove from the heat. Fish out the 2 bay leaves. Using a stick blender, blend all the ingredients into a smooth mixture.

If you would like the mixture to be thinner, add in an extra ½ cup of water and mix it in. So it blends nicely.

Serve with toasted French loaf.

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.

Recipe ID 34754

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