I think it’s safe to say that winter, if you can even call it that, is over for New York City. I’ve been saving this soup recipe to post on a chilly day, but today’s dreary weather will have to do. Every year, we get a boatload of carrots in our farm share, so I’m always looking for new recipes to do something more interesting than simply roasting them or throwing them in a stir-fry. So when Matt came across this cumin carrot soup recipe from Mark Bittman (one of our go-to chefs for simple, delicious recipes), we knew it was a must — plus, I really wanted to make a soup so we could use our new immersion blender.
Local highlight: carrots (duh!) from Phillips Farms in Hunterdon County, NJ
This recipe is really as easy as they come. There are only six ingredients, and all you have to do is roast the cuminy carrots until soft, sweet, and browned, then simmer them with onions and more spices in rich vegetable stock, and blend. Voila! Delicious, velvety soup. Top with cilantro, toasted nuts, or a dollop of creme fraiche. This recipe makes quite a bit of soup (six large bowls, maybe?). We ate it for dinner, and enjoyed the leftovers for several days. The soup keeps very well.
This recipe is adapted from Mark Bittman.
- 2 lbs. carrots, cut into equally sized sticks
- 5 tbsp. extra virgin olive oil, plus 1 tbsp.
- 4 tsp. ground cumin
- 1 cup chopped onion
- 2 tsp. ground coriander
- 3 cups vegetable stock (plus more, if needed)
- salt and pepper to taste
- Preheat oven to 425 degrees
- Spread the carrots on two baking sheets and toss with 5 tbsp. olive oil, cumin, salt and pepper.
- Roast for about 25 minutes, until the carrots are tender and browning
- Saute the onion and coriander in olive oil until onions are soft in a large pot (I used my beloved Lodge dutch oven)
- Add 2 1/2 cups stock, plus the roasted carrots
- Simmer for about 5 minutes, then remove from heat.
- Use an immersion blender to blend the soup until smooth, adding the rest of the stock to thin as you blend. This was my first time using the immersion blender, and I found that my carrot pieces were a little too large. It still worked, it just took some extra love. Next time, I’ll chop them smaller. If you don’t have an immersion blender, you can transfer the soup to a regular blender or food processor.
- Garnish with your desired toppings and enjoy! We enjoyed it with fresh French bread, and I topped the leftovers with pine nuts toasted in olive oil with cinnamon and salt.