Creamy Vegetable Cumin Soup
photo by French Tart
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 lb baby carrots, rinsed
- 2 medium potatoes, peeled & cut into chunks
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted)
- 1 tablespoon ground cumin
- salt and black pepper, to taste
directions
- Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
- Pour the soup into a blender & puree until smooth. You may need to do half at a time.
- Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.
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Reviews
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My husband and I thoroughly enjoyed this soup! When making this soup, I saute'd the carrots, potatoes, and onions for 7 minutes, and only added the garlic (1 teaspoon of jarred minced garlic), the last minute of saute'ing/cooking time. For the broth/liquid, I used 4 cups of organic broth (as that's all the broth I had), plus I added 2 cups of water, and I also added 1 tablespoon of chicken bouillon granules. I brought the broth to a boil, then reduced the heat to a simmer, and cooked the vegetables for 30 minutes. I did add 1 teaspoon of salt, and a 1/4 teaspoon of ground white pepper. I loved the consistency of this soup, it was like a bisque. I found this soup yields: 10 cups. This was the 2nd time I made this soup, and I look forward to making it again. Thank you Nasseh for sharing this recipe, as this soup was quite delish!!
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4 1/2 stars. This was good especially for DD (toddler). DH didn't eat much of it so Id say he didnt like it exceptionally. I used regular size organic carrots and yellow potatoes. I used my own homemade chicken stock and I think I added even more ground cumin to taste. It was very orange, more than French Tarts picture. I garnished it with fresh cilantro which was good. I may make this again just for a change but probably not since DH wasnt enthusiastic about it. Made for Ramadan Tag.
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Tweaks
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This is a good recipe and got mixed reviews from my family, based on personal tastes. I personally did not like the cumin taste, but others in my family loved it. I actually used cauliflower in place of the potatoes for a lower carb option, and I skipped the oil to lower the fat. I used about 24 oz of cauliflower and had to add 2 more cups of broth to compensate. It was very easy to make. Thank you for posting this, and I am glad to have tried it.
RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.