Add the oil to a large pan and gently fry the onion over a medium heat.
2 tablespoon Olive Oil, 1 Onion
Add the ground cumin and stir for 1 minute.
1 tablespoon Cumin Powder
Add the diced carrot and fry gently over a low heat for around 10 minutes, stirring occasionally.
600 g Carrots
Add the garlic and lemon zest.
2 cloves Garlic, 1 Lemon
Pour over the vegetable stock and simmer for 10 minutes until the carrots are soft.
800 ml Vegetable Stock
Blend the soup until mostly smooth. Season with salt and pepper and stir through the lemon juice.
1 teaspoon Salt, 1 teaspoon Black Pepper
Notes
Ingredients Notes
Carrots - use any type of carrots. Fresh carrots should be firm
Cumin powder - cumin is a middle eastern spice and widely available
Onion - use yellow or brown onions but red will also work.
Vegetable Stock - any vegetable stock. Use a gluten free one if you need to make this soup gluten free.
Garlic - garlic cloves add extra flavour.
Lemon - this helps really lift the flavour and reduces the sweetness of the carrots.
Storage
Carrot soup will keep well in the fridge for 2 - 3 days. It also freezes well and the recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.