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Carrot Soup with Cumin

Soups have become very trendy, even festive, thanks to the addition of an unexpected touch. In this velouté, the traditional carrot is enhanced with a hint of cumin that gives it an original flavor.

Vegetarian Public
Course: Starter
Preparation time: 10 minutes
Cooking time: 35 minutes
Energy: 338 kcal / serving

Instructions

  • 1.   Peel and dice the onion. If you feel tears coming, put your hands under the tap water.
  • 2.   Peel and slice the carrots. Peel and cut the potato into pieces.
  • 3.   Melt the butter in a pressure cooker, then add the onion. Let it brown.
  • 4.   Add the carrots and potato to the pressure cooker. Stir and sauté for 5 minutes.
  • 5.   Add the water and cumin to the pressure cooker. Stir to incorporate the spice into the liquid.
  • 6.   Close the pressure cooker and cook for 30 minutes after the valve starts rotating.
  • 7.   Blend everything together and add the heavy cream. Stir with a wooden spoon. Season with salt and serve immediately.

Notes & Suggestions

  • Soups are increasingly popular at buffets. Just take out small transparent glasses or colored mint tea glasses from your cupboards. Pour the hot soup into the glasses, using a spout for example. Add a dollop of sour cream on top, a pinch of curry, and some chopped coriander leaves.

Ingredients for servings

  • 1 kg of carrot
  • 1 potato
  • 1 onion
  • ¾ liter of water
  • 20 g of butter
  • ½ teaspoon of ground cumin
  • 1 flower of salt
  • 20 cl of heavy cream

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    338 kcal
    17 %
  • Fat
    19,89 g
    28 %
  • of which saturated
    13,61 g
    68 %
  • Carbohydrates
    29,57 g
    11 %
  • of which sugar
    17,72 g
    20 %
  • Protein
    4,25 g
    9 %
  • Fibers
    8,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.