Valleybrink Road | Recipes | Carrot Cumin Soup | Serves 4 2 tbsp ghee + extra for topping 1 onion, sliced 1 1/4 pounds carrots, peeled and sliced (about 3 cups) 1 tsp curry powder 1/2 tsp cumin powder sea salt 3 cups chicken stock cilantro for garnish cumin seeds for garnish

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Carrot Cumin Soup
Steps
1
2
3
4
5
6
Description

This healthy and nutricious carrot soup is surprisingly filling and rich. So creamy, it's hard to believe there is no dairy in it! And, with only a handful of ingredients on this list, it makes it an easy go-to recipe for weeknight meals. 

Get Started
Step 1

In a medium pot, heat 2 tbsp ghee over medium heat. Add the onions and cook until tender and softened, about 10 minutes. 

Next Step
2
Step 2

Add the carrots.

Next Step
3
Step 3

Next, add the cumin, curry, and large pinch of sea salt. Stir and cook for 5-7 minutes. 

Next Step
4
Step 4

Add the stock to the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes. Taste and season with sea salt. 

Next Step
5
Step 5

Using an immersion blender or a blender, puree the soup until it is smooth and creamy. (If using a blender, make sure that air can escape from the top when blending anything hot). Taste again and season with sea salt if necessary.

Next Step
6
Step 6

In a small saute pan, heat a tablespoon of ghee and a teaspoon of cumin seeds until the seeds sizzle. Spoon the mixture over each individual bowl of soup and garnish with fresh cilantro. 

Done!
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Ingredients
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Shopping List
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Serves 4

  • 2 tbsp ghee + extra for topping
  • 1 onion, sliced
  • 1 1/4 pounds carrots, peeled and sliced (about 3 cups)
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • sea salt
  • 3 cups chicken stock
  • cilantro for garnish
  • cumin seeds for garnish