Carrot and Caraway Cream Soup
8 servings
80 minutes
Carrot and cumin cream soup is a fragrant and delicate dish rooted in Arab culinary traditions. It combines the sweetness of carrots, spicy notes of cumin, and the softness of coconut milk to create a deep and harmonious flavor. Cumin seeds roasted to release their aroma add warm, slightly earthy tones to the soup, while coconut milk makes it velvety. This soup is perfect for a light dinner or as a first course in an exquisite menu. Its warming taste is especially delightful on cool evenings, and its bright orange color pleases the eye. Serving it with green onions or coriander adds freshness and highlights the Eastern motifs of this culinary masterpiece.
1
Roast the cumin seeds in a heavy-bottomed pot until fragrant. Add oil and finely chopped onion and sauté until translucent.
- Caraway seeds: 10 g
- Butter: 20 g
- Onion: 2 heads
2
Add minced garlic and carrot and sauté for 2 minutes.
- Garlic: 3 cloves
- Carrot: 1 kg
3
Add coconut milk, broth, and milk. Season with spices and simmer for 1 hour.
- Coconut milk: 1 jar
- Chicken broth: 250 ml
- Milk: 500 ml
- Spices: to taste
4
When the carrots are soft, transfer everything to a blender and blend or strain through a sieve.
5
Serve with green onions or coriander.
