Lunch: Calming Carrot and Cumin Soup

Lunch: Calming Carrot and Cumin Soup

Dairy-free, gluten-free, wheat-free, vegan-friendly

Serves: 4-6


  • 1 tbsp cold-pressed olive oil
  • 1 onion, coarsely chopped
  • 600 g carrots, peeled, cut into 2-cm dice
  • 2 cloves garlic, peeled, finely chopped
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • 1 lt hot home-made vegetable or chicken stock
  • 1 tbsp cumin seeds, toasted for garnish
  • 12 chives, cut into small pieces
  • Himalayan salt or Celtic sea salt
  • freshly ground black pepper, to taste


  1. Gently heat oil and slowly cook onions taking care not to burn.
  2. Add carrots, garlic, cumin and turmeric and cook on very low heat for five minutes, stirring once or twice.
  3. Add hot stock and cook till carrot is soft.
  4. Add one third of the soup to a processor or blender and blend till smooth. Repeat with the last two thirds of the soup in two batches. Return to saucepan and season.
  5. To serve, heat to almost boiling and check consistency. Add more stock if too thick. Serve with toasted cumin seeds and chives sprinkled on top.

Tip: As with all my recipes, you can use celery seeds or powder, kelp powder or dulse granules to replace the salt. Use vegetable stock to make this soup vegan-friendly.