Cream of Carrot Soup with Cumin Recipe

Ingredients:

• 1.5 lbs. carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until they are soft and lightly browned.
2. Add chopped carrots and cumin, and sauté for a few minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender, about 25 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in small batches, blending until smooth, and returning it to the pot.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Simmer for an additional 5-10 minutes to allow the flavors to blend together.
7. Serve hot, garnished with fresh herbs, croutons, or a dollop of sour cream, if desired.

Verdict:

This cream of carrot soup with cumin is a deliciously creamy and warming soup that is perfect for any chilly day. The cumin adds a warm and earthy flavor that perfectly complements the sweetness of the carrots. This recipe is easy to prepare and is great for a quick lunch or a light dinner.

Serving suggestions:

• Serve with a slice of crusty bread for dipping.
• Add a sprinkle of chopped fresh parsley or cilantro on top before serving.
• Top with croutons or crispy bacon bits for added texture.