Creamy Vegetable Cumin Soup

READY IN: 35mins
Recipe by Nasseh

This soup is based on a traditional Middle Eastern soup. It's unbelievably healthy and easy to make with only a few ingredients. The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it.

Top Review by Domestic Goddess

My husband and I thoroughly enjoyed this soup! When making this soup, I saute'd the carrots, potatoes, and onions for 7 minutes, and only added the garlic (1 teaspoon of jarred minced garlic), the last minute of saute'ing/cooking time. For the broth/liquid, I used 4 cups of organic broth (as that's all the broth I had), plus I added 2 cups of water, and I also added 1 tablespoon of chicken bouillon granules. I brought the broth to a boil, then reduced the heat to a simmer, and cooked the vegetables for 30 minutes. I did add 1 teaspoon of salt, and a 1/4 teaspoon of ground white pepper. I loved the consistency of this soup, it was like a bisque. I found this soup yields: 10 cups. This was the 2nd time I made this soup, and I look forward to making it again. Thank you Nasseh for sharing this recipe, as this soup was quite delish!!

Ingredients Nutrition


  1. Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
  2. Pour the soup into a blender & puree until smooth. You may need to do half at a time.
  3. Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.

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