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.
– 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.
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!