Carrot cream soup with orange and cumin
4 servings
50 minutes
Carrot cream soup with orange and cumin is a refined blend of sweet carrots, citrus freshness of orange, and warm spice of cumin. This soup hails from European cuisine, where simplicity and richness of flavor are valued. The velvety texture enhanced by cream makes it incredibly tender, while parsley adds freshness. It is perfect for a cozy lunch or light dinner, warming with its aroma and harmony of flavors. Thanks to cumin, the soup gains Eastern notes, while the orange adds a hint of spiciness. This soup is not only delicious but also healthy—carrots are rich in carotene and spices aid digestion. Serve it with crispy baguette or rye bread for a true gastronomic delight.
1
Clean and finely chop the onion. Peel and chop the carrot. Zest the orange and squeeze the juice.
- Onion: 1 piece
- Carrot: 750 g
- Oranges: 0.5 piece
2
In a pot, heat vegetable oil and sauté onion and all cumin for 3-5 minutes until the onion becomes soft. Add carrot and 1 liter of water, season with salt and pepper. Bring to a boil, reduce heat, cover with a lid and cook for about 30 minutes until the carrot is very soft.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Cumin seeds (jeera): 0.8 teaspoon
- Ground cumin (zira): 0.8 teaspoon
- Carrot: 750 g
- Salt: to taste
- Ground black pepper: to taste
3
Blend the soup until smooth. Add orange juice and zest. Heat and stir in cream, season with salt and pepper to taste. Pour the soup into bowls, garnish with chopped parsley, and serve.
- Oranges: 0.5 piece
- Cream 10%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste