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Carrot Cumin Soup Recipe

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Carrot Cumin Soup Recipe

Prep Time: Cook Time:


  • Butter salted | 3.00 tbsp
  • Onions raw | 1.00 large
  • Garlic, raw | 1.00 Tbsp
  • Carrots, raw | 1.50 cup sliced
  • Home prepared, chicken stock | 3.50 cup
  • Spices, cumin seed | 0.50 tsp powdered
  • Celery, raw | 0.50 cup chopped
  • Potato, flesh and skin, raw | 0.50 cup, diced
  • Lemon juice, raw | 2.00 tsp
  • Tomato paste, canned without salt | 0.66 tbsp
  • Spices, bay leaf | 2.00 whole
  • Milk, nonfat, fluid, vitamin A and vitamin D fat free or skim | 1.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 164.48 mg

Fat per serving: 7.83 g

Saturated fat per serving: 4.23 g

Protein per serving: 6.93 g

Sodium per serving: 316.31 mg

Cholesterol per serving: 20.70 g


  1. Chop an onion, crush garlic and place aside.
  2. In a large saucepan, melt the butter on low heat, fry the garlic and onion very gently into it until soften. Now add carrots and further fry for 5 minutes, stirring with intervals so that they do not brown.
  3. Add the stock, potato, cumin, tomato paste, lemon juice, bay leaves, celery and seasoning to taste with salt and pepper, cook until boiled, now cover and simmer over medium heat for 30 minutes until the vegetables are cooked completely.
  4. Remove bay leaves. Now you can cool the soup for a while and then press through strainer or blend in a processor until smooth.
  5. Transfer the soup in a clean pan together with milk and let boil slowly. Adjust seasoning to your taste.
  6. Dress up each serving with celery leaf and serve delicious hot soup.

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