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Carrot Soup with Middle Eastern Spices

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Carrot Soup with Middle Eastern Spices

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   


  1. In a heavy bottomed pan, heat up some olive oil.
  2. Add the onions, garlic and sweat for 3 minutes.
  3. Add the carrots, paprika, all spice and saute for 2-3 minutes.
  4. Add the stock and cook on a simmer for 10 minutes.
  5. Add the rice and cook until the rice and carrots are cooked.
  6. Using a slotted spoon, remove some of the rice and reserve it as a garnish after the soup has been finished.
  7. Add the lemon juice, mint and coriander.
  8. 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