Carrot and potato soup with cumin toast
Warm up your day with this comforting Carrot and Potato Soup, served with crispy cumin toast. Made with wholesome ingredients like carrots, potatoes, and ginger, this flavorful soup is balanced with a hint of cumin and topped with a dollop of sour cream and fresh coriander. Perfect for a cozy meal that’s both hearty and healthy.
Cook time 30 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tsp ginger root
3 carrots
2 potatoes
1 tsp ground cumin
3 cups chicken gravy
salt & pepper to taste
4 slices whole-wheat bread
1 short spray cooking spray oil
1 tbsp sour cream
1/4 cup coriander leaves
Carrot and Potato Soup with Cumin Toast is a hearty and flavorful recipe that combines the earthy sweetness of carrots and the creamy texture of potatoes with the warming spice of cumin. This comforting dish is perfect for a cozy evening or a nourishing lunch. The cumin toast adds a delightful crunch and additional layer of flavor that complements the soup perfectly.
Instructions:
- Chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the carrots and potatoes.
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the diced carrots and potatoes to the pot and stir well.
- Sprinkle in 1 tsp of ground cumin and stir to coat the vegetables with the spices.
- Cook for about 5 minutes, allowing the vegetables to slightly soften.
- Pour in 3 cups of chicken broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
- Remove the pot from heat.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, blending until smooth.
- Season with salt and pepper to taste.
- Preheat your oven or toaster oven to 375°F (190°C).
- Place the whole-wheat bread slices on a baking sheet.
- Lightly spray each slice with cooking spray oil.
- Sprinkle a pinch of ground cumin over each slice.
- Toast the bread in the preheated oven for about 8-10 minutes, or until golden brown and crispy.
- Ladle the hot soup into bowls.
- Garnish each bowl with a dollop of sour cream and a sprinkle of chopped coriander leaves.
- Serve with cumin toast on the side.
Tips:
- Chop the vegetables uniformly to ensure even cooking.
- For a creamier texture, blend the soup until smooth using an immersion blender or a countertop blender.
- Toast the bread until it's crispy to provide a nice contrast to the smooth soup.
- If you prefer a vegetarian version, you can substitute chicken gravy with vegetable broth.
- Adjust the seasoning with salt and pepper according to your taste.
- Garnish with fresh coriander leaves and a dollop of sour cream for an extra burst of flavor.
Your delightful Carrot and Potato Soup with Cumin Toast is now ready to be enjoyed! The rich and creamy soup, paired with the crispy and aromatic cumin toast, makes for a perfect meal. Don’t forget to garnish with a dollop of sour cream and a sprinkle of fresh coriander leaves to elevate the flavors. Enjoy this wholesome and heartwarming dish with your family and friends.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 9g
Carbohydrates 50g
Fiber 7g
Sugar 7g
Fat 10g
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