Cumin Carrot Soup is hearty and spiced with a deliciously creamy texture but without the addition of milk or cream which makes this soup lighter and healthier than most!
Topped with crumbled feta cheese (optional) and a drizzle of olive oil.
Cumin Carrot Soup with Feta
I love a good carrot soup and this Cumin Carrot Soup is definitely one of my favorites. It really hits the spot on a chilly fall or winter day when you need something comforting to pick you up!
This Cumin Carrot Soup Is:
- Creamy but light: no milk or cream needed!
- Healthier than most soups out there.
- Flavorful and lightly spiced!
- Topped with tangy feta cheese (optional).
- Ready in 40 minutes.
- Perfect for meal-prepping or making-ahead of time!
Ingredients for Cumin Carrot Soup
Olive oil for sauteing the veggies. I truly recommend olive oil because of its flavor and properties. I wanted to keep this soup light and healthier so olive oil is perfect here.
Onion. I like sweet onion here but any onion will work.
Garlic. Fresh and minced.
Carrots, peeled and chopped.
Cumin, this is one of the key ingredients so make sure you’re using high-quality cumin for best flavor.
Vegetable stock, this is the main liquid.
Feta cheese, optional, for topping. I like adding some tang and saltiness to this soup and feta is perfect for that. If you want to keep it dairy-free or cheese-free, you can absolutely skip it!
How to make Cumin Carrot Soup
STEP ONE: Saute the vegetables. In a large saucepan over medium heat, add the olive oil. Once hot, add the onion and saute until soft and fragrant (about 2-3 minutes), then add in the garlic, season with salt pepper, and saute for another minute. Add the carrots and cumin and cook for another 4-5 minutes. Add extra oil or a splash of water if the veggies are sticking too much.
STEP TWO: Make the soup. Pour in the vegetable stock and bring the soup to a boil over high heat. Once the soup is boiling, set the heat to medium, cover, and simmer until the carrots are fork-tender (about 20-25 minutes).
STEP THREE: Puree the soup. Remove the soup from the heat. Using an immersion blender, blend the soup until smooth. Taste and adjust seasonings if desired.
STEP FOUR: Serve topped with crumbled feta cheese (optional) and a drizzle of olive oil. This soup is really good with Naan or Pita bread.
Make-Ahead & Storing Instructions
Make-Ahead Instructions: Make the soup following the recipe but leaving out the toppings. Allow to cool down to room temperature and store covered or in an air-tight container in the refrigerator for 2-3 days. Reheat on the stovetop until hot.
Storing Instructions: Store covered or in an air-tight container in the refrigerator for 2-3 days. Reheat on the stovetop until hot.
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! I LOVE hearing from you! 💘
More soups you will love:
Cumin Carrot Soup with Feta
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium onion (minced)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 2 lbs (900 g) carrots peeled and chopped
- 3 teaspoon ground cumin
- 6 cups (1.5 l) vegetable stock
- 1/3 cup (50 g) feta cheese
Instructions
- Saute the vegetables. In a large saucepan over medium heat, add the olive oil. Once hot, add the onion and saute until soft and fragrant (about 2-3 minutes), then add in the garlic, season with salt pepper, and saute for another minute. Add the carrots and cumin and cook for another 4-5 minutes. Add extra oil or a splash of water if the veggies are sticking too much.
- Make the soup. Pour in the vegetable stock and bring the soup to a boil over high heat. Once the soup is boiling, set the heat to medium, cover, and simmer until the carrots are fork-tender (about 20-25 minutes).
- Puree the soup. Remove the soup from the heat. Using an immersion blender, blend the soup until smooth. Taste and adjust seasonings if desired.
- Serve topped with crumbled feta cheese (optional) and a drizzle of olive oil. This soup is really good with Naan or Pita bread.
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