Carrot Cumin Seed Soup

If you are looking for a quick, easy, and healthy soup, my carrot cumin seed soup recipe may be just what you are looking for. It's soothing, warming, and delicious.

The interesting flavor comes from the whole cumin seeds (affiliate link) , not ground cumin.

During this time of pandemic crises, like you, we are stuck in the house. Not only are we confined, it also means that I have to prepare lunch and dinner for my husband and myself everyday!! 

Granted, my husband is easy to please and will often just grab his own sandwich or leftovers for lunch. Dinner, however, is my total responsibility. 

It is becoming challenging to create foods just from what I have in the pantry, not from what I desire to cook. 

It's been over 2 weeks since I did a full grocery shopping.
On my last outing, I had stocked up on vegetables and staples that I felt would last the longest. 

I have 5 pounds of organic carrots, lots of bulbs of garlic, 5 pounds of potatoes, 1 bunch of parsley (which is just making it), lots of spices and my last container of vegetable broth. Thus I decided we would have a carrot soup for part of our dinner.

The recipe for this vegan soup is extremely simple. 

I made it in the Instant Pot, but you could just as easily make it in a pot on the stove- it will just need to cook somewhat longer.

Personally, I prefer my soup left broth-y; you can blend your soup so it is creamy and pureed.
Of course all of my recipes are naturally gluten free.

Author of Gluten Free A-Z Blog: Judee Algazi

Prep Time: 10 minutes

Cook Time:

Instant Pot -Set to cook for 5 minutes 

Stove Top: Cook for 20-25 minutes

Serves: 4-6 cups or 3 bowls

Ingredients:

Avocado or olive oil spray

3 cloves of garlic, peeled and diced

1 teaspoon or more of cumin seed (affiliate link)

3 1/2 cups of sliced carrots

1 cup of diced potato 

1/2 cup of chopped parsley 

4 cups of delicious vegetable broth

1 cup of water (for Instant Pot) or  2 cups of water for the stove top (there is evaporation)

Instant Pot Directions:

Spray the insert liner of the Instant Pot with oil spray. Add the garlic and cumin seeds and begin to sautee, stirring to prevent burning. After 1 minute or two, add carrots, potatoes, parsley, and continue to saute, stirring for about 3 more minutes. Add broth and water. Turn off saute function, secure lid, close steam valve and set to pressure cook for 5 minutes. When done, release steam manually according to the manufacturers instructions. 

Stove Top Directions: 

Spray a soup pot with oil spray.Add the garlic and cumin seeds and begin to sautee, stirring to prevent burning. After 1 minute or two, add carrots, potatoes, parsley, and continue to saute, stirring for about 3 more minutes. Add broth and water. Bring to a boil, reduce to a simmer and cook covered until vegetables are soft about 20-25 minutes. 

Notes: 

This is a nice light soup that would taste heartier with cooked rice, cauliflower rice, cooked chick peas, or cooked gluten free noodles added to each bowl.

Shared on Souper Sunday where anyone can link a soup, salad, or sammie recipe.