Carrot soup
6 servings
40 minutes
Carrot soup is a fragrant and warming dish with roots in Arabic cuisine. This soup features a rich flavor where the sweetness of carrots harmonizes with the spicy aroma of cumin and a light tang from lemon juice. The creamy texture makes it particularly pleasant and velvety. Adding yogurt gives the dish a light creaminess and refreshing note. This soup is perfect for both a light lunch and a cozy dinner. In Arab countries, it is often served with crispy flatbreads or pieces of fresh bread. It’s not just food; it's a true gastronomic journey into the world of Eastern spices and rich flavors.
1
In a large pot, melt the butter, sauté the finely chopped onion and carrot over medium heat for two minutes. Pour in the broth and bring it to a boil.
- Butter: 50 g
- Onion: 1 head
- Carrot: 800 g
- Chicken broth: 1 l
2
Reduce the heat under the pot, cover it with a lid, and cook the soup until the carrots are very tender. This will take about twenty minutes.
- Carrot: 800 g
3
Roast cumin seeds over medium heat until a strong aroma appears, then grind them in a mortar.
- Cumin (zira): 2 teaspoons
4
Remove the soup from the heat, blend it into a smooth puree, and return it to the pot. Add honey, freshly squeezed lemon juice, and fragrant pepper. Stir.
- Honey: 1 teaspoon
- Lemon juice: 1 tablespoon
- Ground allspice: 5 g
5
Season the carrot soup with salt and black pepper, yogurt, and cumin - and serve.
- Salt: to taste
- Ground black pepper: to taste
- Yogurt: 150 ml
- Cumin (zira): 2 teaspoons