Carrot soup

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 11
Servings 4


  • 30
    olive oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 3
    ground cumin (jeera)
  • 500
    carrots, scraped and cut into pieces
  • 1
    large potato, peeled and cut into pieces
  • 1
    vegetable or chicken stock
  • 410
    white kidney beans, drained
  • salt and freshly ground black pepper
  • plain yoghurt for serving
  • chopped fresh parsley for garnishing


Heat the oil in a saucepan and sauté the onion until soft. Add the garlic, cumin, carrots and potato pieces and sauté until glossy. Add the stock and bring to the boil, reduce the heat and simmer slowly until the vegetables are tender. Cool slightly and process in a food processor. Return to the saucepan, add the beans and repeat. Ladle into hot soup bowls and garnish with a swirl of plain yoghurt and parsley. Serves 4.

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