Creamy carrot soup
A fragrant spiced carrot and potato soup with coriander, cumin, and turmeric. Velvety smooth, warming, and finished with a drizzle of chilli oil - perfect for cozy days.
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
200 grams
Butter
1 tablespoon
Ground coriander
1 tablespoon
Ground cumin
1 teaspoon
Chilli flakes
0.5 teaspoon
Curcuma
1
Onion
2 tablespoon
Sea salt
6
Garlic
1 kilograms
Carrot
1
Potato
2
Oranges
1 liter
Vegetable broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter in a large stock pot, casserole dish, or saucepan over medium heat. Once the butter has fully melted, add the coriander seeds, cumin seeds, chilli flakes, and turmeric. Let them toast gently for a few minutes to release their aroma.
Step 2
Stir in the onion and a pinch of salt, cooking until the onions soften. Add the garlic and continue to cook briefly.
Step 3
Next, add the carrot and potato, mixing well to coat them in the spices. Increase the heat and cook for a short time to bring everything together.
Step 4
Add the orange zest and juice, then pour in the stock. Bring the mixture to a rapid boil and cook for about 10 minutes. Reduce the heat, cover with a lid, and let the soup simmer gently for 30 minutes.
Step 5
Once the carrots are tender, blend the soup with a hand blender until the texture is smooth and velvety.
Step 6
Serve the soup in warmed bowls, finishing with a drizzle of chilli oil and a scattering of fresh coriander on top.