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Carrot and Cumin Soup
(1 vote)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
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Ingredients
for
4
- Ingredients
- 5 shallots
- 2 garlic cloves
- 6 carrots
- 200 grams Cherry tomatoes
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp Cumin (ground)
- 2 Tbsps honey
- 400 milliliters Vegetable broth
- 200 milliliters dry white wine
- Carrots greens (for garnish)
Preparation steps
1.
Peel and chop shallots and garlic. Peel carrots. Cut one of the carrots into matchsticks. Slice remaining carrots. Rinse and halve cherry tomatoes.
2.
In a saucepan, sauté shallots and garlic in olive oil until softened. Add sliced carrots and tomatoes and season with salt, pepper, and cumin. Stir in honey, vegetable broth, and white wine. Bring to a boil, cover, and simmer about 10 minutes. Meanwhile, blanch carrot matchsticks in a little boiling water until al dente, 3-4 minutes.
3.
Purée soup with an immersion blender and season with salt and pepper. Ladle soup into bowls, top with carrot matchsticks and garnish with carrot greens.
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