Carrot cumin soup is smooth, aromatic, and perfectly nutty. It is easy to make in one pot, and creamy without any dairy product!
Carrot cumin soup is just so satisfying, loaded with nourishing ingredients. On top of carrots and cumin, there are onion, garlic, and toasted pine nuts blended in together. It is subtly sweet, packed full of refreshing flavors, and extremely easy to make in one pot.
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Why is it so creamy?
The creaminess of the soup mainly comes from pureed carrots, and a bit of almond milk added at the end. There is no cream or dairy used in the recipe which makes the soup simple yet delicious.
Ingredients for this recipe
- Pine nuts
- Olive oil
- Garlic
- Onion
- Carrots
- Vegetable broth
- Unsweetened almond milk - Or any other dairy free milk
- Ground cumin
- Salt and pepper
How to make carrot cumin soup
Step 1. In a large saucepan, roast the pine nuts until lightly browned.
Step 2. Add the olive oil, garlic, and onion to the saucepan. Sauté until the onion is tender.
Step 3. Add the carrots and vegetable broth. Simmer for 15-20 minutes or until the carrots are tender.
Step 4. Add the almond milk and cumin. With an immersion blender (or a blender), process until smooth.
Step 5. Adjust with salt and pepper if desired.
FAQs
Carrot cumin soup can be refrigerated for up to 5 days, stored in an airtight container. It can also be frozen for up to 1 month. If freezing, make sure to cool down the soup completely first, and store in smaller batches. Microwave covered, or heat up on the stovetop to reheat.
A good substitute for pine nuts would be cashew nuts as they get really smooth when blended. Almonds work as well but would leave more texture.
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Recipe
Carrot Cumin Soup
Ingredients
- 3 tablespoon pine nuts
- 2 teaspoons olive oil
- 2 cloves garlic chopped
- 1 large onion sliced
- 12 ounces carrots chopped
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or more
- 2 teaspoons ground cumin
- Salt and pepper to taste
Instructions
- In a large saucepan, roast the pine nuts until lightly browned.
- Add the olive oil, garlic, and onion to the saucepan. Sauté until the onion is tender.
- Add the carrots and vegetable broth. Simmer for 15-20 minutes or until the carrots are tender.
- Add the almond milk and cumin. With an immersion blender (or a blender), process until smooth.
- Adjust with salt and pepper if desired.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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