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Carrot Soup with Cumin
Caramelized vegetables are blended together for a flavorful soup seasoned with cumin
Course
Soup
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
(click to scale)
Calories
80
kcal
Ingredients
2 2/3
cups
water
cold
13
oz
carrots
3/4
cups
yellow onion
finely diced
1/2
tsp
fresh garlic
crushed
1/2
oz
vegetable base
low sodium
1/4
cup
celery stalks
finely diced
1/2
tsp
ground cumin
2 1/2
tsp
canola oil
1/8
tsp
ground black pepper
1/2
tsp
kosher salt
1 1/2
tsp
fresh lime juice
1/2
tsp
fresh cilantro
chopped
Get Recipe Ingredients
Instructions
Peel and chop carrots. Heat oil in stock pot, add carrots, onions, celery, garlic, and cumin and sauté until caramelization begins.
Add water and vegetable base and bring to a simmer.
Season with salt and pepper. Simmer for about 60 minutes until carrots are tender.
Purée soup with blender or burr mixer. Add lime juice and cilantro. Portion size: 8 fl oz.
Notes
This soup is a great way to use oddly shaped carrots to prevent them from going to waste.
Nutrition
Calories:
80
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
3.5
g
|
Saturated Fat:
0
g
|
Sodium:
390
mg
|
Fiber:
3
g
|
Sugar:
5
g