Cumin Carrot Soup

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
Serves: 4


  • 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


  1. Set the oven to 450F.

  2. Toss the carrots with 1 tbsp of cumin, 1 tsp of salt, and 1 tbsp of EVOO. Roast them for 10-15 minutes.

  3. 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.

  4. Once the onions are fragrant and translucent, add chopped apple and garlic. Cook until the apples are soft for another 5 minutes.

  5. 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.

  6. Cook everything for another 10 minutes with the lid on.  

  7. Pour the coconut milk to the mixture and mix everything together. Cook for another 5 minutes.