Carrot soup with caraway oil
6 servings
30 minutes
Carrot soup with cumin oil is a harmony of the sweet notes of carrots, the warming spice of cumin, and a delicate creamy texture. This recipe is inspired by European culinary traditions that value the balance of flavors and the naturalness of ingredients. The aromatic cumin oil added to the finished soup reveals its flavor depth, giving the dish noble sharpness and softness. A light citrus hint from orange juice refreshes it and makes it even more refined. This soup is perfect for cool evenings when you want to warm up and enjoy a cozy home atmosphere. It is served hot with pieces of fragrant cumin oil that slowly melt, filling each spoonful with rich flavor.
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 sausage. Place in the refrigerator for 30 minutes to harden.
- Caraway seeds: 1 tablespoon
- Butter: 125 g
2
Put finely chopped onion, garlic, and carrot in a pot and pour in broth and orange juice. Bring to a boil, cover, and simmer on low heat for 25 minutes until the carrot is tender.
- Onion: 1 head
- Garlic: 1 clove
- Carrot: 750 g
- Vegetable broth: 1 l
- Orange juice: 250 ml
3
Pour the soup into a blender and blend until smooth. Pour it back into the pot, add spices, and heat. Cut the solidified butter into pieces.
- Butter: 125 g
4
Pour the soup into bowls and add 2 pieces of butter to each.
- Butter: 125 g
