Carrot and cumin soup

October 22, 2007 (Last Updated: January 11, 2019)
Carrot and cumin soup recipe

Carrot and cumin soup

Serves: 6
Cooking Time: 20 mins


  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 25ml Leccino olive oil
  • 1 bay leaf
  • 25ml fresh ginger, grated
  • 5ml ground cumin
  • 8 carrots, chopped
  • 1 litre good-quality chicken stock
  • 25ml tomato paste
  • 5ml lemon juice
  • salt and freshly ground black pepper, to taste
  • milk or fresh cream, to taste
  • fresh cream, to garnish



Sauté the onion and garlic in olive oil until softened. Add the bay leaf, ginger and cumin, and stir for 2 minutes. Add the carrots and cook, stirring for 5 minutes. Add the stock and tomato paste, and cook gently until the carrots are tender.


Discard the bay leaf and liquidise the remaining ingredients in a food processor until smooth. Reheat the mixture and add the lemon juice. Season to taste.


Dilute the soup with a touch of milk or cream if needed, and serve with a swirl of fresh cream.



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