Carrot Cumin Soup

A fragrant, creamy carrot-cauliflower soup spiced with cumin, bay, coriander, and ginger, blended smooth and finished with coconut milk, coriander, and mint.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pot over medium heat. Add the cumin seeds, bay leaves and coriander powder. Dry roast for about 1 minute until fragrant, stirring continuously so the spices do not burn.

Step 2

Add the grated ginger, chopped carrots and cauliflower florets. Stir well and cook for 5 minutes, stirring occasionally.

Step 3

Pour in the water, stir, cover with a lid and cook over low to medium heat for about 20 minutes, or until the carrots and cauliflower are very soft.

Step 4

Turn off the heat and let the mixture cool for 5 minutes.

Step 5

Carefully transfer the cooked mixture to a blender. Blend until completely smooth. Blend in batches if your blender is small.

Step 6

Pour the blended soup back into the pot and heat over medium flame. As soon as it comes to a gentle boil, switch off the heat.

Step 7

Add the coconut milk, black pepper powder and rock salt. Stir until everything is well combined. Cover the pot and let the soup rest for 5 minutes.

Step 8

Taste and adjust the seasoning if needed. Garnish with chopped coriander and mint leaves. Serve hot.