Spiced and Curried Carrot Soup

Hello world, how are you today? Or better question; are you happy?

We should be happy every day, right? That’s what my teacher in college

used to tell me nearly every day and I think he was right.

Just like a rabbit I love carrots, there’s so much you can do with them, but

today I created a very tasty soup for you.

Just to let you know, it serves 4 people and its cooking time is around 50




700g Carrots

1 large White Onion

2 large Potatoes

1 tbsp. of Turmeric powder

1 tbsp. of Nutmeg powder

1 ½ tbsp.. of Curry Powder

2 tbsp. of Cumin Seeds

Organic Vegetable Stock and 1.5 L Water

salt & pepper




I panfried the cumin seeds till crispy in colour.

I peeled the carrots, chopped the ends off and sliced the rest of the

ingredients into chunks. After that I added the cooking olive oil into a

large preheated pan to braise the carrots, potatoes and onion. This took

me around 5 minutes. I then added all the spices, except the cumin seeds,

to the vegetable stock water and poured it into the pan. After 35 min I

added the cumin seeds and blend the soup, adding salt and black pepper

as well. As always, I use the Himalaya Salt or a Sea Salt and Cracked

Black Pepper!

You can serve this soup with some gluten free bread if you are missing

something and I also recommend baby coriander leaves on the top.


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