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Test Kitchen Approved

Cumin Carrot Soup

5.0 star rating 2 Reviews

Recipe By In memory of Dave Michalski, Savory Spice customer and good friend

Yields

6 to 8 servings

Prep Time

10 Minutes

Cooking Time

60 Minutes

Recipe By In memory of Dave Michalski, Savory Spice customer and good friend

This deliciously thick and spicy carrot soup makes a great starter course for a dinner party. Or turn it into a hearty winter meal by adding a scoop of cooked rice to each serving.

Serving Suggestions

Serve with dollop of plain yogurt, scoop of rice or piece of naan or pita bread to help balance the soup’s heat.

Recipe Notes

This soup has a spicy kick. You can cut back on the cumin, curry powder, or white pepper by up to half (to taste) for an equally flavorful but little less zippy soup.

Ingredients

Savory Spice ingredients in this recipe

  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Medium Yellow Curry Powder

    This classic Medium Yellow Curry Powder is a full-flavored blend with a tinge of heat without a full burn. Curry powder is intended to emphasize th...

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  • Fine White Sarawak Pepper

    Our ground white pepper has strong flavor, reflecting the freshness. This fine grind is excellent for adding great pepper flavor, without the black...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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Directions

Step 1: Cook vegetables

Place carrots in a 4-quart saucepan and cover with water. Bring to a boil and simmer until fork tender, about 30 min. Meanwhile, heat oil in a small saute pan over medium heat. Add onions and cook until translucent, about 4 to 6 min.

Step 2: Combine and blend

Drain carrots and place back in saucepan. Add cooked onions and remaining ingredients except for cream to the saucepan with the carrots. Bring to a boil and simmer for 20 min. Remove from heat and use an immersion or stand blender to puree until smooth. Stir in cream to taste and serve.