Cumin Carrot Soup
A simple and flavorful soup that will spice up your kitchen and warm your soul. It’s made with roasted carrots, spiced with cumin, and the apples add a touch of natural sweet flavor to the soup. It’s completely vegan and a crowd pleaser, and I know you will want to make this soup all winter long.
Total Time: 40 minutes
1 lb carrot, peeled, roughly chopped
2 tbsp cumin
2 tsp salt
3 tbsp EVOO
2 onions, peeled, roughly chopped
1 apple, peeled, roughly chopped
2 cloves of garlic
2 cups vegetable stock
1 can of coconut milk
Set the oven to 450F.
Toss the carrots with 1 tbsp of cumin, 1 tsp of salt, and 1 tbsp of EVOO. Roast them for 10-15 minutes.
Meanwhile. In a large pot over medium heat, add 2 tbsp of EVOO and roughly chopped onions. Sauté them until the onions get translucent for 5-6 minutes.
Once the onions are fragrant and translucent, add chopped apple and garlic. Cook until the apples are soft for another 5 minutes.
Add 2 cups of vegetable stock. Once it boils, add the roasted carrots to the pot along with another 1 tbsp of cumin and 1 tsp of salt.
Cook everything for another 10 minutes with the lid on.
Pour the coconut milk to the mixture and mix everything together. Cook for another 5 minutes.