Fast Recipes

Roast carrot and cumin soup

Australian Gourmet Traveller fast recipe for roast carrot and cumin soup.

By Alice Storey
  • Serves 6
Roast carrot and cumin soup
Roast carrot and cumin soup


  • 1.5 kg carrots, finely chopped
  • 120 ml olive oil
  • 3 large Lebanese flatbread
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 litres vegetable or chicken stock


  • 1
    Preheat oven to 220C. Scatter carrot onto two baking trays lined with baking paper, drizzle with one-third of the oil, season to taste, toss to combine and roast, turning occasionally, until golden (20-25 minutes), set aside.
  • 2
    Place flatbread on baking trays lined with baking paper, drizzle with half the remaining oil, scatter with cumin seeds and season to taste. Roast until golden and crisp (2-3 minutes). Cool, then break into large pieces.
  • 3
    Meanwhile, heat remaining oil in a large saucepan over medium heat, add onion and garlic and sauté until tender (5-7 minutes). Add cumin and coriander, stir until fragrant (1-2 minutes), add stock and bring to the simmer, then add roast carrot. Blend with a hand-held blender until smooth, season to taste with freshly ground pepper, sea salt flakes and lemon juice. Scatter with lemon rind and parsley and serve hot with a dollop of Greek-style yoghurt and flatbread pieces.


This recipe is from the June 2010 issue of .

  • Author: Alice Storey