Hello everybody, it’s Sophie, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot cumin soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Add cumin, salt and freshly-ground pepper. Carrot Cumin Parsley Soup. this link is to an external site that may or may not meet accessibility guidelines. A spiced carrot soup, made creamy by the addition of natural yoghurt.
Carrot cumin soup is one of the most well liked of current viral foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Carrot cumin soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook carrot cumin soup using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cumin soup:
- Prepare 5 medium size carrots
- Get 1 1/2 tsp cumin seeds
- Take 2 Garlic cloves
- Take 2 medium size onion
- Get cooking oil
- Get Salt
Cumin adds a wonderful freshness to this healthy carrot soup. Ingredients for Carrot and Cumin Soup Recipe. This soup is a classic for a reason, and this recipe is quick, easy and healthy. Fry the onion in a little oil until it softens.
Step by Step to make Carrot cumin soup:
- Cut carrots to small chunks Fry onions and garlic Till soft add cumin seeds and stir
- Now add carrots and salt. Stir for 2 minutes add water till the level of carrots let it boil till soft and use a blender to blend
- Return to the cooking pan if Too thick add some water let it simmer and serve.
- It can be served as starter or along side your favourite meal
Add the cumin and chilli and cook for a minute then add the carrot, sugar and. Add sliced carrots and tomatoes and season with salt, pepper, and cumin. Ladle soup into bowls, top with carrot matchsticks and garnish with carrot greens. Soups are the perfect grab-and-go midday meal and can accompany just about any lunch side, from your favorite panini to the classic kale Caesar. The new cookbook from hotly tipped ex-River Cafe chef Natalia Conroy.
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