Soupe de carottes au cumin – French-style carrot and cumin cream soup Recipe
This is a smooth, slightly sweet carrot soup with cumin, which gives it a lightly oriental character. In France, such cream soups are popular for dinner, especially in autumn and winter, when you’re looking for something warming yet light. The flavors are a bit like a mix of classic carrot soup and a mild curry, but without the heat.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- carrot peeled, sliced - 700 g
- potatoes peeled, diced - 150 g
- onion diced - 1 piece
- garlic chopped - 2 cloves
- oil for sautéing the vegetables - 2 tablespoons
- vegetable stock can be made from a stock cube - 1 l
- ground cumin level - 1 teaspoon
- 30% cream optional, for enriching the soup - 80 ml
- lemon juice to taste - 1 tablespoon
- salt to taste
- black pepper to taste
Main Ingredient:
carrot
Preparation
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and cook for about 1 more minute, until it becomes very fragrant.
- Add the ground cumin, stir, and cook for about 30 seconds so the spice warms up and releases its aroma.
- Add the carrots and potatoes, stirring to coat them in the spices. Pour in the vegetable stock so the vegetables are covered. If needed, add a little water.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for 20–25 minutes, until the carrots and potatoes are very soft.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little water or stock.
- Stir in the cream, if using. Season with salt, pepper, and lemon juice—add the lemon gradually, tasting as you go, until the flavor is lightly refreshing but not sour.
- Serve the soup hot. You can garnish it with a dollop of cream or a drizzle of olive oil and a pinch of cumin on top.
Storage
In fridge:
3 days
Freezing:
Yes
Zupę przechowuj w lodówce do 3 dni. Możesz też zamrozić ją bez śmietanki do 2 miesięcy; po rozmrożeniu podgrzej i dopiero wtedy dodaj śmietankę, jeśli chcesz.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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