Carrot Soup


Carrots are delicious.

Raw, cooked, sweet, savoury – the options for using carrots are absolutely endless!

I was feeling a really clean and warming savoury carrot soup when I made this batch.

I’ve seen many chefs make their own rendition of carrot soups and everyone seems to do it a little bit differently.

Some simply boil carrots in stock, sometimes with herbs. Others roast their carrots before making the soup.

I like to infuse mine with cumin.

Serves 6-8

– 5-6 medium carrots, washed and cut into large chunks
– 1 large onion, cut into eighths
– 2 tbsp. sesame oil
– 1 tsp cumin seeds
– 1 ½ – 2 tsp salt (add the last ½ tsp after cooking if it hasn’t rounded out the flavours enough)
– ½ tsp fresh cracked black pepper, optional
– 8 cups water (or stock)
– fresh scallions, to garnish

In a large stainless-steel dutch oven, heat the oil over medium-low heat.

Add the cumin seeds to the oil and let fry until golden and fragrant, about 1-2 minutes.

Add onion and stir to coat with oil and cumin. Cook for 2-3 minutes, or until onions soften.

Add carrots and 1 ½ tsp salt and stir to coat.  Turn the heat to high and begin adding water (or stock) one cup at a time.

Bring to a boil, turn heat down, and let simmer, covered, for 25-30 minutes.

Puree in a blender or with a food mill. Garnish with freshly cut scallions and serve hot.


Serving Suggestion

I love to dip Neal Bros organic blue corn tortillas (with flax!) into this soup. When I get others to try it, too, they’re blown away by the flavour combination. Give it a try and let me know what you think!

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