Carrot Cream with Onion and Cumin

Pressing this colorful, zingy soup through a sieve may seem tedious, but it does wonders for the texture and is worth the effort.

SERVES 4
PREP 20 MIN
COOK 30 MIN
FREEZE UP TO 3 MONTHS
BEFORE CREAM IS ADDED

INGREDIENTS:

• 2 tbsp sunflower or olive oil
• 2 large Spanish onions, peeled and coarsely chopped
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 1/4lb (1kg) carrots, peeled and coarsely chopped
• 1 1/2 quarts (1 1/2 liters) water
• Sea salt and freshly ground black pepper
• Juice and grated zest of 1 small unwaxed orange
• 1/2 cup (120ml) light cream
• 1 tbsp finely chopped flat-leaf parsley

INSTRUCTIONS:

1. Place a large sauté pan over medium-high heat. Add the oil and stir in the onion and cumin. Cook for 3–5 minutes, or until softened, stirring frequently.
2. Add the carrots and water, then season lightly with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer gently for 20 minutes, or until the carrots are very tender. Turn off the heat and let cool a little.
3. Pour into a blender or food processor and process until smooth. Place a sieve over a saucepan (or the sauté pan if possible). Pour the soup into the sieve and press it through with the back of a wooden spoon.
4. Taste and adjust the seasoning. Stir in the orange juice and zest. Reheat until piping hot and stir in the cream, then the parsley. Season with a little extra pepper.
5. Serve hot.

Indulge in the velvety goodness of Carrot Cream with Onion and Cumin—a symphony of flavors brought together in a sensational soup. The journey begins with Spanish onions and cumin seeds sizzling in sunflower or olive oil, releasing an aromatic invitation.

Coarsely chopped carrots join the sauté, along with water, and a sprinkling of salt and pepper. Simmering gently, the carrots soften and intensify their natural sweetness. An interplay of cumin’s warmth and a hint of ground cumin elevate the dish’s character.

A blender transforms the cooked ingredients into a smooth blend, but the final magic comes from pressing this vibrant mixture through a sieve. The reward is a texture that’s both luscious and refined, a testament to the effort’s worth.

Citrusy notes enter the scene with the addition of freshly squeezed orange juice and zest, lending brightness to the soup’s depth. A touch of light cream enriches the mixture, creating a symphony of flavors that dance on the palate.

As the soup reheats to a piping hot embrace, chopped flat-leaf parsley joins the ensemble, offering a subtle herbaceous note. The stage is set for a triumphant presentation of Carrot Cream with Onion and Cumin—a masterpiece of taste, texture, and balance.