Carrots are rich in beta-carotene, minerals, and antioxidants, and they’re one of the greatest sources of vitamin A among any vegetable. Deficiencies in vitamin A are the leading causes of blindness in the developing world. Lack of vitamin A can also lead to: cataracts and/or macular degeneration.

Just two carrots yield roughly four times the recommended daily allowance.

 

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Carrot Cumin Soup

Course Soup
Cuisine Traditional
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil, extra virgin
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 lb large carrots, peeled and cut (1-in pieces)
  • 2 1/2 cups vegetable broth
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup plain Greek yogurt
  • toasted cumin seeds, for garnish

Instructions

  1. In a heavy saucepan, heat the olive oil over medium-high heat and sauté the onion for 2 minutes, then add the garlic and sauté an additional minute. Add the carrots, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 15 minutes.

    Purée the soup with an immersion blender, or, working in batches, purée in a blender or food processor until smooth, then return it to the saucepan. Whisk in the lemon juice and yogurt. Season to taste. Ladle into bowls, and sprinkle with the cumin seeds.