Cumin Carrot Soup with Feta
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.
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.
Notes
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.
Nutrition
Calories: 224kcalCarbohydrates: 30gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 1713mgPotassium: 807mgFiber: 7gSugar: 15gVitamin A: 38712IUVitamin C: 16mgCalcium: 160mgIron: 2mg
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