EN DE FR ES PT IT
Carrot Soup with Cumin and Orange
Recipe

Carrot Soup with Cumin and Orange

Starter • France

This wholesome carrot soup blends naturally sweet carrots with gentle spices and a fresh lift of orange. Finished with a touch of yogurt for a balanced, everyday starter.

Why smarter

Carrots provide fiber and carotenoids, while using stock, aromatics, and a small amount of olive oil builds flavor without relying on cream. A yogurt finish adds protein and a pleasant tang with less saturated fat.

Chef tip

Add the orange zest off the heat to keep its aroma vivid; if the soup tastes slightly flat, a tiny squeeze of orange juice or a pinch of salt will make the flavors pop.

Soft line

Serve with a small slice of whole-grain bread for a simple, complete starter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 tbsp olive oil 1.000 tbsp olive oil
2 1 medium yellow onion, finely sliced 1.000 medium yellow onion finely sliced
3 2 garlic cloves, minced 2.000 cloves garlic minced
4 1 tsp ground cumin 1.000 tsp ground cumin
5 1 kg carrots, peeled and sliced 1.000 kg carrots peeled and sliced
6 1 medium potato, peeled and diced (optional, for a velouté texture) 1.000 medium potato optional; peeled and diced
7 900 ml low-salt vegetable stock 900.000 ml vegetable stock low-salt
8 Zest of 1 orange, plus 2 tbsp orange juice orange zest and juice use zest from 1 orange and 2 tbsp juice
9 3 tbsp plain yogurt (or fromage blanc), to finish 3.000 tbsp plain yogurt or fromage blanc
10 Salt and black pepper, to taste salt and black pepper
11 1 tbsp chopped fresh parsley or chives (optional), for serving 1.000 tbsp fresh herbs optional; parsley or chives

Method

  1. Warm the olive oil in a large saucepan over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until soft and translucent, stirring occasionally.
  2. Add the garlic and ground cumin and cook for 30–60 seconds until fragrant (do not let the garlic brown).
  3. Stir in the sliced carrots and diced potato (if using). Cook 2–3 minutes to coat the vegetables in the aromatics.
  4. Pour in the vegetable stock. Bring to a gentle boil, then reduce to a simmer and cook 18–22 minutes, until the carrots are very tender.
  5. Blend the soup until smooth (using a blender or immersion blender). If it is too thick, add a splash of water or extra stock to reach a velouté consistency.
  6. Remove from the heat. Stir in the orange zest and orange juice. Season with black pepper and adjust salt to taste.
  7. Ladle into bowls and finish each serving with a small spoon of yogurt (or fromage blanc). Swirl gently and top with chopped herbs if desired.