Carrot Soup with Cumin Butter
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Carrot Soup with Cumin Butter
Ingredients
- Butter - 4.4 oz
- Toasted Cumin Seeds - 1 tablespoon
- Onion - 1 head
- Garlic - 1 clove
- Carrot - 26.5 oz
- Chicken Broth - 1 qt
- Orange juice concentrate - 8 fl oz
Step by Step guide
Step 1
Toast the cumin seeds in a pan over medium heat for 3-4 minutes until they start to turn golden and become aromatic. Cool and grind in a coffee grinder. Whip the softened butter with the cumin until creamy. Transfer to foil and roll into a long log. Place in the refrigerator for 30 minutes to harden.
Step 2
Add the finely chopped onion, garlic, and carrot to a pot and pour in the broth and orange juice. Bring to a boil, cover, and simmer on low heat for 25 minutes until the carrots are tender.
Step 3
Transfer the soup to a blender and puree until smooth. Pour back into the pot, add spices, and heat through. Cut the hardened butter into pieces.
Step 4
Ladle the soup into bowls and add 2 pieces of butter to each.
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