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Carrot Soup with Middle Eastern Spices


Carrot Soup with Middle Eastern Spices

Carrot Soup with Middle Eastern Spices


:Vicky Ratnani

Recipe Servings


Recipe Cook Time

:30 Minutes

Beautiful spices come together to create this warm carrot and rice soup.


  • 1 Tbsp olive oil
    1 medium onions sliced thin
    1 tsp / 3 cloves garlic chopped
    1/2 tsp toasted cumin powder  

    250 gms carrots  sliced/ diced   

    Pinch of saffron

    1 tsp cinnamon

    1/2 tsp paprika   

    30 gms rice   

    1/2 tsp turmeric 
    Few sprigs of parsley 
    Few sprigs of coriander  

    1/2 liter vegetable stock  

    Pinch of all spice  

    1 dollop yoghurt   

    1/2 tsp ginger   


In a heavy bottomed pan, heat up some olive oil.

Add the onions, garlic and sweat for 3 minutes.

Add the carrots, paprika, all spice and saute for 2-3 minutes.

Add the stock and cook on a simmer for 10 minutes.

Add the rice and cook until the rice and carrots are cooked.

Using a slotted spoon, remove some of the rice and reserve it as a garnish after the soup has been finished.

Add the lemon juice, mint and coriander.

Blend the smooth puree, garnish with rice, mint, coriander, and a dollop of yoghurt.

Key Ingredients: onion, garlic, olive oil, carrot, paprika, basmati rice, coriander leaves, parsley, yoghurt, yogurt, cumin seeds, vegetable stock, cumin powder, saffron, cinnamon, turmeric, coriander, ginger

Tags: Carrot, Soup, Winter