Carrot and Cummin Soup


The texture and colour of this soup is so appealing that I return to it often, whatever the season. Beef it up with some lentils and leave half the vegetables unpureed for a hearty meal with chunky bread. It’s easy to make and to vary, and I am finally attempting to pin it down in writing before I forget what’s gone into it!

  • carrots, 500g worth, tipped, skinned, sliced
  • tomato paste, 1 small can
  • lemon juice, of 1/2 lemon, plus zest
  • ground cummin, 3/4 tbsp
  • ground coriander, 1 tsp
  • leeks, 3, sliced
  • celery, 3, chopped
  • veg stock, about 600ml
  • tomatoes, 2, skinned and chopped
  • coriander leaves, handful
  • seasoning

  1. In about 2-3 tbsp of butter or olive or canola oil, saute the leeks and celery till tender
  2. Add the ground spices, stir till fragrant
  3. Add the carrots and tomatoes and a little stock, allow to soften
  4. Add stock and tomato paste
  5. Simmer for 30 minutes or until the veg are cooked
  6. Bung most of the soup’s solids, including half the coriander leaves, into a blender and puree
  7. Return to the pan, keep warm till it’s served
  8. Drizzle with oil or add a dollop of sour cream on top of each bowl of soup, and, if you wish, some chopped coriander.

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April 14, 2009. Tags: , . Autumn, Passover, Soups, Spring, Summer, Vegetables, Vegetarian, winter.

3 Comments

  1. Anonymous replied:

    This soup is so wholesome! so healthy! so colorful! so much antioxidants to boot! 😉 I like it even by the look of it.

    I’m keeping all your recipes for future reference to experiment when I move back to my own place in 2010 🙂 currently, my MIL is the queen of the house and kitchen, so it’s out of bounds to me. hehe.

    Jen

  2. Diva Indoors replied:

    Thank you Jen! What would I do without your encouragement? Any chance of getting MIL to share a noodle recipe perhaps? xo

  3. 33 Passover Meal and Lunchbox Ideas « Diva Indoors: Food, with love replied:

    […] Carrot and cumin soup, with matzah crackers […]

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