Carrot Soup with Middle Eastern Spices Recipe
How to make Carrot Soup with Middle Eastern Spices
Beautiful spices come together to create this warm carrot and rice soup.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
Ingredients of Carrot Soup with Middle Eastern Spices
- 1 Tbsp Olive oil
- 1 medium Onion, sliced
- 1 tsp Garlic cloves, chopped
- 1/2 tsp Cumin powder (toasted)
- 250 gram Carrots, sliced
- A pinch of Saffron
- 1 tsp Cinnamon
- 1/2 tsp Paprika
- 30 gram Rice
- 1/2 tsp Turmeric
- Few sprigs Parsley
- Few sprigs Coriander
- 1/2 litre Vegetable stock
- A pinch of All spice
- 1 tbsp Yogurt
- 1/2 tsp Ginger
How to Make Carrot Soup with Middle Eastern SpicesHideShow Media
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.