Right now, you’re probably thinking that it’s the usual, the good old soup recipe, the so not fashionable carrot…

Actually… you’re right 🙂

But trends pass, style is eternal.
Yes, carrot has a lot of style. Very slim, elegant, always tanned with this vibrant colour that enhance with vitamin C any dull dish.

So carrot soup is a classic that I love,  with a creamy texture still, considering that this one has no cream, and with cumin, it adds a Moroccan touch while respecting my January diet. What else should we hope for ?


Ingredients, for 6

-12 carrots
-2 liters of water
-1 onion
-1 vegetable stock cube
-1 tbsp of cumin
-Vegetable oil
-Salt and pepper
-Coriander and poppy seeds for decoration
-100g of parma ham
-Slices of bread

Peel, wash and slice the carrots.
Sliced the onion finely and put both the onion and carrot in a pan with oil and cook till they are tender.

Meanwhile boil the water and plunge the cube stock.

Place your ham on your bread slices and make them ready to go in the oven preheated at 180°C.

When the carrots are tender and nearly done, add the cumin salt and pepper and pass them in the blender to make a puree.
Add the bouillon on the top (as much as you want, depends on how you like your soup), put the bread slices in the oven for 5 min till the ham starts to get soft and a bit crispy.

Serve and sprinkle with corander leaves and poppy seeds.

Check our channel to follow the recipe step by step on video 🙂 :


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