Carrot soup with cumin seeds

Carrot soup with cumin seed

It’s soup season! While I am typing this the weather is cold and windy. Perfect weather for a lazy Sunday. This carrot soup with cumin seeds is silky, hearty, affordable and easy to make.

cumin carrot soup

It’s not often that you hear someone say they love carrots. It’s one of those veggies that is affordable, versatile and overlooked on the veggie shelf. With my quest to share affordable meals, you can’t go wrong with carrots. They often last longer than most veggies, when kept refrigerated, and are a lot cheaper than most veggies.

cumin carrot soup 2

This recipe makes carrots the hero of the dish, and compliments the earthy flavours used. Give it a try and be pleasantly surprised by the robust taste.

Affordable Everyday Cooking

Carrot soup with cumin seeds recipe


4 large carrots, peeled and chopped

½ onion, chopped

½ yellow pepper, chopped

1 medium potato, peeled and chopped

2 garlic cloves, whole

2 ½ cups water

1 cube Knorr Beef/Veg stock

2 bay leaves

1 teaspoon cumin seeds

½ teaspoon turmeric

½ teaspoon cayenne pepper

2 teaspoons salt

2 teaspoons sugar

1 teaspoon cinnamon powder

½ teaspoon ginger powder

10 ml oil


  1. Heat oil in a medium size pot on the stove.
  2. Fry the onions for a minute, then add in the yellow pepper, garlic cloves, carrots and potato. Heat up for 2 minutes.
  3. Add in the ginger powder, cinnamon, sugar, salt, turmeric, cumin seeds and mix into everything.
  4. Boil 2 ½ cups of water, pour into pot, with the beef stock cube.
  5. Lastly, place in the bay leaves. Allow mixture to come to the boil.
  6. Turn down the temperature to a medium low heat, and allow the mixture to simmer for 30 – 45 minutes. Stirring occasionally.
  7. Remove from the heat. Fish out the 2 bay leaves. Using a stick blender, blend all the ingredients into a smooth mixture.
  8. If you would like the mixture to be thinner, add in an extra ½ cup of water and mix it in. So it blends nicely.
  9. Serve with toasted French loaf.

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