Creamy Vegetable Cumin Soup

"This soup is based on a traditional Middle Eastern soup. It's unbelievably healthy and easy to make with only a few ingredients. The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:
35mins
Ingredients:
8
Serves:
6
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ingredients

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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

  1. Absolutely delicious! Recommend adding a little salt at the beginning so it can cook into the veg. I garnished with chopped cilantro and crumbled feta and it was marvelous!
     
  2. Delicious!! One of my favorite recipes ever. I have made this soup many times over the last few years. Exactly as the recipe is written. So simple and yet so good. Easy enough for a weekday meal but indulgently creamy and can be served as an appetizer for guests. Love love love this soup!
     
  3. 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!!
     
  4. This is pretty good... DH didn't really like it... he said it tasted too much like vegetables!! but the kids loved it. i have two toddlers and they ate it all up. I really enjoyed it. I served it with pita croutons.
     
  5. 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

  1. tis good
     
  2. 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

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.
 
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