Creamy Carrot and Cumin Soup

Name: Creamy Carrot and Cumin Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 600 g carrots, chopped; 1 onion, finely chopped; 1 leek, finely chopped; 2 clove garlic, chopped; 1 litre vegetable stock; 25 g butter; 2 tbsp cumin seeds; 1 star anise; 100 ml double cream; 1 pinch salt

This creamy carrot and cumin soup is silky, warming, and gently spiced with toasted cumin and star anise. It is made in one pan with simple vegetables, vegetable stock, and a swirl of cream for a comforting homemade soup.

Servings6 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

carrots, chopped
600 g
onion, finely chopped
1
leek, finely chopped
1
garlic, chopped
2 clove
vegetable stock
1 litre
butter
25 g
cumin seeds
2 tbsp
star anise
1
double cream
100 ml
salt
1 pinch

Step-by-Step Instructions

Melt the butter in a deep saucepan over medium heat. Add the cumin seeds and cook for 30-60 seconds, stirring, until fragrant and lightly toasted.

Add the onion, leek, garlic, star anise, carrots, and salt. Stir well to coat the vegetables in the spiced butter. Cover the pan, reduce the heat to low, and cook for 15-20 minutes, stirring occasionally, until the vegetables soften without browning.

Pour in the vegetable stock and bring to a gentle simmer. Cook for about 10 minutes, or until the carrots are fully tender. Reserve 2 tbsp of the cream for serving, then stir the remaining cream into the soup and heat briefly until hot.

Remove and discard the star anise. Blend the soup with a hand blender until smooth, or blend in batches in a countertop blender. For an extra-silky texture, pass the soup through a fine sieve.

Reheat gently if needed, then ladle into bowls. Drizzle with the reserved cream and finish with a small sprinkle of cumin seeds before serving.