Cumin Carrot Soup with Feta: A Cozy Autumn Delight
As the leaves turn to golden hues and the chill of autumn creeps in, there’s nothing quite as heartwarming as a bowl of rich, comforting soup. I’m beyond excited to share this recipe for Cumin Carrot Soup with Feta—a delightful dish that combines the earthy warmth of cumin and the natural sweetness of carrots, crowned with the creamy saltiness of feta. Dive into this vibrant soup for a soul-soothing experience that you’ll crave on those crisp evenings.
Why You’ll Love This Recipe
This soup is a hug in a bowl! With its rich flavor profile and smooth texture, it’s sure to impress even the pickiest eaters. Not only is it incredibly easy to prepare, but it also comes together in about 45 minutes, making it perfect for busy weeknights. Plus, it’s vegetarian and packed with nutrients, so you can feel good about serving it to your family. I promise you’ll enjoy the enticing aromas wafting through your kitchen while it simmers away!
Ingredients
– 1 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp ground coriander
– 1/4 tsp crushed red pepper flakes (optional)
– 1 lb carrots, peeled and sliced
– 4 cups vegetable broth
– Salt and pepper, to taste
– 4 oz feta cheese, crumbled
– Fresh cilantro or parsley, chopped (for garnish)
Necessary Tools
– Large pot
– Immersion blender (or stand blender)
– Chopping board
– Knife
– Measuring spoons and cups
– Ladle
Ingredient Swaps and Additions
Feel free to get creative with this soup! You can swap the carrots for sweet potatoes for a twist on flavor, or add some crushed ginger for an extra kick. If you want a creamier texture, consider adding a splash of coconut milk or a dollop of Greek yogurt at the end. You could even toss in some cooked lentils for added protein!
Step-by-Step Instructions
1. In a large pot, heat the olive oil over medium heat. Add in the chopped onion and sauté until it’s translucent, about 5 minutes—ah, that lovely aroma is just the beginning!
2. Stir in the minced garlic, ground cumin, coriander, and red pepper flakes. Cook until fragrant, about 1 minute; you’ll know it’s ready when your kitchen smells amazing!
3. Add your sliced carrots and vegetable broth to the pot, bringing it to a boil. Reduce the heat and let it simmer until the carrots are tender, approximately 20–25 minutes.
4. Once the carrots are soft, remove from heat. Using an immersion blender, puree the soup until it’s silky smooth. If you’re using a stand blender, work in batches, being careful with the hot liquid!
5. Season with salt and pepper to taste, adjusting to your preference.
6. Serve hot, finishing with a sprinkle of crumbled feta and fresh cilantro or parsley on top. Enjoy each delicious spoonful—heaven!
Serving Suggestions
Pair your Cumin Carrot Soup with a slice of crusty bread or a simple green salad for a complete meal. It also works wonderfully as a starter for your autumn gatherings!
Pro Tips for Success
– Make sure not to overcook the garlic; it can become bitter.
– If you like a little more spice, feel free to double the crushed red pepper flakes!
– For an even richer flavor, let the soup sit for a bit after blending; the flavors deepen as it cools slightly.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. You might want to add a splash of broth or water to loosen it up.
FAQ Section
Can I freeze the soup?
Absolutely! This soup freezes beautifully. Just leave out the feta until you reheat it.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free!
Can I use fresh carrots instead of frozen?
Definitely! Fresh carrots will give you the best flavor and texture.
Conclusion
This Cumin Carrot Soup with Feta is not just a meal; it’s an experience that brings warmth and comfort to your dinner table. Its simplicity, combined with vibrant flavors, makes it a go-to for those chilly nights when you need something cozy and satisfying. I invite you to try it and let it warm your heart!
If you try this recipe, I’d love to see your photos! Tag me on Pinterest or Instagram to share your creations, and feel free to leave a review!
Nutritional Information (approximate per serving)
Calories: 180
Protein: 6g
Fat: 9g
Carbohydrates: 23g
Fiber: 5g
Sugar: 5g
Sodium: 350mg
Enjoy this delightful dish, and happy cooking!
Cumin Carrot Soup with Feta
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add in the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, coriander, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add the sliced carrots and vegetable broth to the pot, bringing it to a boil.
- Reduce the heat and let it simmer until the carrots are tender, approximately 20–25 minutes.
- Once the carrots are soft, remove from heat. Using an immersion blender, puree the soup until it’s silky smooth.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, finishing with a sprinkle of crumbled feta and fresh cilantro or parsley on top.
