Vegan Carrot Cumin Soup

Hey all! I have been on a carrot kick the past few weeks. Juiced carrots, carrots in my salad, roasted carrots, carrots eaten raw… and of course carrot soup! Carrot soup can be enjoyed either hot or chilled and packs a ton of flavor, nutrients and fiber. This is a quick and easy soup that is made in less than an hour and is very easy on your wallet.

Carrot and cumin soup (3)

Carrot Cumin Soup – serves 4/6

· 3 tablespoons Extra Virgin Olive Oil

· 3 medium yellow onions, chopped

· 4 cups chopped carrots

· 6 cloves of garlic, whole

· 32 oz veggie stock or water

· Salt and pepper to taste

· 2 tablespoons cumin

· 3 tablespoons dried dill

In a large pot, heat oil on medium. Add onion and a pinch of salt. Let cook until soft translucent, about 10 minutes. Add garlic and carrots and let cook for another 10 minutes.

Add your liquid and herbs and bring to a boil on high heat. Reduce heat to low, cover and let cook for 20 minutes. Remove from heat and let cool for 5-10 minutes.

Once cooled, gently pour into a blender and blend until smooth. Add more liquid if needed to achieve desired consistency. Add salt and pepper to taste.

Serve hot or chilled. Pairs well with a raw kale salad.

Carrot and cumin soup (1)

tashasig

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This entry was posted in carrots, clean eating, soup, vegan, vegetarian. Bookmark the permalink.

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