Thursday, February 11, 2010

Winter Lunches: Carrot and Cumin Soup


Here's a cozy soup to make for a wintertime lunch.  It's a snap to make, so you won't be wasting time in the kitchen in the middle of the day.  
A bunch of carrots
A couple cups of chicken or veggie broth
Some water
1 teaspoon or so cumin
Dash of chili flakes or a mild chili powder
Salt & Pepper to taste
Plain yogurt or sour cream for serving

Wash and cut the carrots in smallish chunks, 1" long or so.  Set in a pot on the stove under medium heat with the stock and water if you're afraid of the stock tasting too concentrated.  Add the cumin and chili and simmer until the carrots are fully cooked and even slightly mushy.  Get out the stick blender and bravely smush the carrots without sending hot splatters across the kitchen.  (You could use a food processor I guess, but where's your sense of adventure?)  Adjust the seasonings to taste and serve with a dallop of yogurt or sour cream and a nice crusty slice of bread with butter. 
Variation:  substitute the cumin and chili for a tablespoon or so of fresh ginger.  Mmmm!


  1. I love carrot soups! I'll definitely have to try this one. My usual standard is a carrot-ginger soup with leeks, but the cumin sounds tasty!

  2. Give me soup anytime and I'm happy. This looks like a simpl-y good one.

  3. Leeks would be a great addition! Thanks, ladies- perhaps you could share your versions sometime, too.