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    You are in: Home / Recipes / Creamy Vegetable Cumin Soup Recipe
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    Creamy Vegetable Cumin Soup

    Creamy Vegetable Cumin Soup. Photo by French Tart

    1/2 Photos of Creamy Vegetable Cumin Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Nasseh's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Pour the soup into a blender & puree until smooth. You may need to do half at a time.
    3. 3
      Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.

    Ratings & Reviews:

    • on November 14, 2013


      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!!

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    • on October 01, 2009


      This is pretty good... DH didn't really like it... he said it tasted too much like vegetables!! but the kids loved it. i have two toddlers and they ate it all up. I really enjoyed it. I served it with pita croutons.

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    • on September 22, 2009


      4 1/2 stars. This was good especially for DD (toddler). DH didn't eat much of it so Id say he didnt like it exceptionally. I used regular size organic carrots and yellow potatoes. I used my own homemade chicken stock and I think I added even more ground cumin to taste. It was very orange, more than French Tarts picture. I garnished it with fresh cilantro which was good. I may make this again just for a change but probably not since DH wasnt enthusiastic about it. Made for Ramadan Tag.

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    Read All Reviews (9)


    Nutritional Facts for Creamy Vegetable Cumin Soup

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.7
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 887.9 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 4.6 g
    Sugars 9.2 g
    Protein 7.6 g

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