Carrot & Cumin Soup
Method
Stovetop
Simmer Time
~30 min
Yield
5–6 Servings
Ingredients
Pine & Pepper Spices
1¼ tsp.
Ground Cumin Seeds
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½ tsp.
Zanzibar Pepper (or white pepper)
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- 5 large Carrots, peeled and roughly chopped
- 1¼ Tbsp. Olive oil
- 1 small Onion, diced
- 5 cups Vegetable or chicken broth
- 1¼ cups Coconut milk
- to taste Salt
Directions
-
1
Place the carrots in a 4-quart saucepan and cover with water. Bring to a boil and simmer until fork-tender, about 30 minutes.
-
2
Meanwhile, warm the olive oil in a small sauté pan over medium heat. Add the onion and cook until soft and just beginning to color.
-
3
Stir in the Ground Cumin Seeds and Zanzibar Pepper and let them toast for a few seconds until fragrant.
-
4
Drain the carrots and transfer them, along with the onion mixture, to a blender. Add the broth and coconut milk and blend until silky.
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5
Return the soup to the pot, warm through, and season with salt to taste. Makes 5 to 6 servings.
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6
To serve: top with a dollop of plain yogurt, a scoop of rice, or a piece of warm naan or pita to balance the heat.
