Carrot, cumin & ginger soup


Piece of life

I’m counting the days to the end of the master’s degree. All the major deadlines have passed, all that’s left is to finish the last 2 weeks of internship. Let’s face it, I’m tired, and the cold weather doesn’t help. So my favorite meals at the moment: soup and pasta !

About the carrot soup

I love soups, especially vegetable ones. The only thing that has held me back in the last few years is my children, who still have a hard time enjoying them. So I don’t deprive myself of them, but I make much less than I used to.

I like my soup blended and thick. Therefore I don’t use much water to cook it, and I adjust after I’ve blended it [I don’t want a puree either]. If you like your soup more liquid, just add more water [or vegetable broth if you prefer].

For the spices, the amounts are again to taste. I like it lightly spicy, I adjust the amount of ginger to our tastes. You can put more, or less, according to your preferences.

I use the pressure cooker [or the Instant Pot] as it is so much faster, but a classic pot [with the lid] will do as well, the cooking time will just be longer.

Soupe de carottes, cumin & gingembre

Carrot, cumin & ginger soup

A comforting soup with a pinch of exotic flavors, perfect for cold days.
Course: Soup
Keyword: Easy recipe, Healthy recipe, Winter recipe
Portions 4
Prep Time: 15 minutes
Cooking time: 30 minutes
Print Recipe



  • 1 kg carrots
  • 1 tsp cumin powder
  • fresh ginger to taste
  • water
  • salt & pepper to taste


  • Wash and peel the carrots. Cut them into large pieces and put them in the cooker.
  • Add cumin, salt and pepper.
  • Add grated fresh ginger. I add the equivalent of about 1 cm of ginger (adjust to taste).
  • Cover with water.
  • Cook for 30 minutes.
  • Blend the soup. Add water as needed, depending on the desired consistency.
  • Adjust seasoning.

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