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Carrot Soup with Middle Eastern Spices


Carrot Soup with Middle Eastern Spices

Carrot Soup with Middle Eastern Spices



Recipe Servings


Recipe Cook Time


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