Creamy Vegetable Cumin Soup

5.0(11)

This soup is based on a traditional Middle Eastern soup. It's unbelievably healthy and easy to make with only a few ingredients. The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it.

by Nasseh·published 2008-09-02

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Potato

Servings

6 serving(s)

Total time

35 min

prep 10 min

Calories / serving

173 kcal

Ingredients (8)

serves

2 tablespoons olive oilolive-oil
1 lb baby carrots, rinsedcarrot
2 medium potatoes, peeled & cut into chunkspotato
1 medium onion, choppedonion
2 garlic cloves, choppedgarlic
6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted)chicken
1 tablespoon ground cumincumin
salt and black pepper, to tastepepper

Instructions (3 steps)

01Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
02Pour the soup into a blender & puree until smooth. You may need to do half at a time.
03Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.

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