Carrot Cream Soup with Orange and Cumin

Soups | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrot cream soup with orange and cumin

Ingredients

Vegetable Oil - 2 tablespoons
Onion - 1 piece
Cumin Seeds - ¾ teaspoon
Ground Cumin - ¾ teaspoon
Carrots - 26.5 oz
Oranges - ½ piece
10% cream - 3 fl oz
Parsley - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and finely chop the onion. Peel and chop the carrots. Zest the orange and squeeze out the juice.

Step 2

In a pot, heat the vegetable oil and sauté the onion and all the cumin for 3-5 minutes until the onion becomes soft. Add the carrots and 1 liter of water, season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer for about 30 minutes until the carrots are very soft.

Step 3

Blend the soup with an immersion blender until smooth. Add the orange juice and zest. Warm it up and stir in the cream, adjusting the seasoning with salt and pepper to taste. Pour the soup into bowls, garnish with chopped parsley, and serve.