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Carrot and Cumin Soup


  • 3 tablespoon butter or margarine
  • 1 pound carrots, sliced
  • 2 potatoes, chopped
  • 1 onion, chopped
  • 1/2 teaspoon ground cumin
  • 2 1/2 cups vegetable or chicken stock
  • 1 bay leaf
  • A pinch of cayenne
  • Salt and freshly ground black pepper
  • 2/3 cup milk
  • 2 tablespoon sunflower oil
  • 1 garlic clove, halved
  • croutons (optional)¬†


Melt 2 tablespoon of the butter or margarine in a saucepan. Add the carrots, potatoes and onion and fry (sauté) over a fairly high heat for minutes, stirring.

Stir in the cumin and cook for 1 minute, Add the stock, bay leaf, cayenne and a little salt and pepper. Bring to the boil, reduce the heat until gently bubbling around the edges and cook for 20 minutes. Discard the bay leaf.

Puree the soup in a blender or food processor and return to the saucepan. Stir in the milk, taste and re-season if necessary.

Meanwhile, heat the remaining butter or margarine and the oil in a frying pan (skillet), and fry the bread cubes with the garlic over a fairly high heat, stirring and turning until golden. Drain on kitchen paper (paper towels) and discard the garlic.

Ladle the soup into bowls and sprinkle with croutons.

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