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!!
- 2 tablespoons olive oil
- 2 lbs baby carrots, rinsed
- 2 medium potatoes, peeled & cut into chunks
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted)
- 1 tablespoon ground cumin
- salt and black pepper, to taste
Directions See How It's Made
- 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.
- Pour the soup into a blender & puree until smooth. You may need to do half at a time.
- Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.