Chunky carrot and cumin soup
Carrot and potato soup with cumin, partially fork-mashed and served with yoghurt.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 800 g carrots
- 200 g potatoes
- 100 g plain yoghurt
- 3 g ground cumin
- 900 ml water
Preparation
Peel the carrots and potatoes. Rinse them, then cut into small pieces.
800 g carrots200 g potatoes- vegetable peeler
- knife
Put the vegetables in a saucepan with the 900 ml of water and the cumin. Bring to a simmer and cook for 25 minutes, until tender.
3 g ground cumin900 ml water- saucepan
Mash some vegetables against the side of the pan with a fork to thicken the broth, leaving chunks. Divide between 4 bowls and add the yoghurt.
100 g plain yoghurt- fork
- bowls
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration