Cumin & Ginger Carrot Soup

Cumin & Ginger Carrot Soup

Don’t hesitate cooking large amounts of soup so that you have a lot left over.  I like keeping some in the fridge and serving myself a bowl before I start preparing dinner after a long day.  It’s a great alternative to high fat / high sugar snacks.  I also like freezing individual portions for future quick and easy lunches.
In this particular recipe, I find the leek gives this soup extra creaminess and the ginger and the cumin turns ordinary carrot soup into something really special!


  • 2 cloves of garlic
  • 1 tablespoon of grated ginger
  • 1 finely diced sweet onion
  • 1-2 teaspoons of cumin
  • 1 kg (+/- 2 lbs) of peeled chopped carrots
  • 1 chopped leak
  • 1300 ml (5.5 cups) chicken stock  (organic stock preferably!)
  • 2 tablespoons of chopped coriander


  1. Cook the garlic, the onion and the ginger for 30 seconds in olive oil and a little water.
  2. Add the cumin and mix with the carrots and leak for 30 seconds.
  3. Pour the chicken stock over the vegetables. Cook for 20-25 minutes.
  4. Mix and add salt and pepper.
  5. Season with coriander and serve.

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