Carrot Cumin Soup Recipe

This is a demonstration on how everything is a variation on some simple theme. The easiest way of describing this reciepe is "Make the Basic Cucumber Soup but chop and boil 2 carrots for about 20 minutes, then saute them along with the cucumber and onions. Use 2 1/2 tsp cumin and (opionally) 2 tsp crushed caraway seeds instead of the basil and dill." Basically the same recipe but a dramatically different soup!

This recipe is for a chilled soup, but it's also great hot if you're serving it in the Autumn or Winter.

Ingredients

  • 2 large cucumbers, peeled, cored and seeded
  • 2 large carrots
  • 1 medium (white) onion
  • 1/4 cup butter (4 tbsp)
  • 1 1/2 tbsp lemon juice
  • 2 1/2 tsp cumin
  • 2 tsp crushed caraway seed (optional)
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 1 8oz package of (light) sour cream
  • 1 tsp salt (maybe 2)
  • Tarragon or Parsley (for garnish — optional)

Instructions

  1. Finely chop 2 carrots. Boil in some water for 20 minutes. Remove from the water.
  2. Finely chop (or even grate in cuisinart) onion and cucumbers.
  3. Melt butter and saute onion and cucumbers and carrots until "wilted but not browned".
  4. Add broth, water, lemon, cumin & caraway and simmer for about 10 minutes.
  5. Move contents to blender and liquify for a while.
  6. Pour contents through strainer/sieve and mash as much liquid through as possible.
  7. Chill for a couple hours.
  8. Reblend with sour cream.
  9. Garnish with Tarragon or Parsley

You can keep the water that you boiled the carrots in and use it with the vegetable broth! (Instead of the 1/2 cup water in the recipe.)

AI Editorial Notes:

  • Added the requested cross-reference link to `cucumber.html` directly in the summary text.
  • Replaced all instances of `1.5` and `2.5` measurements with `1 1/2` and `2 1/2` for unit consistency.
  • Tarragon and Parsley are successfully accounted for in both the ingredients and instructions.