Roasted Carrot and Cumin Soup

clock 15 minutes + 1 hour 10 minutes bowl Serves 4


  • 1 kg carrots, peeled, roughly chopped
  • 1 small onion, roughly chopped
  • 2 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1/4 tsp dried chilli
  • salt
  • freshly ground black pepper
  • 2 cloves garlic, unpeeled
  • 5 cups chicken stock
  • 1 potato, peeled, cut into 2cm cubes
  • 1/2 cup thickened cream
  • chopped chives, to serve
  • sliced bread, toasted. to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). Line a large oven tray with baking paper.

  • 2. Arrange carrot and onion on tray. Drizzle with oil and sprinkle with cumin seeds and chilli. Season to taste.

  • 3. Bake for 30 minutes. Add garlic and bake for a further 15 minutes.

  • 4. Transfer vegetables to a medium saucepan with stock and potato. Squeeze garlic from skins and add to pan. Cook on high, until boiling. Reduce heat to medium and simmer for 10-15 minutes, until potato is tender.

  • 5. Purée with a stick blender, until smooth. Season to taste. Stir in half of the cream and reheat to boiling point.

  • 6. To serve, ladle into bowls with a swirl of the remaining cream on top. Sprinkle with chives. Serve with sliced bread on the side.

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