Adrienne Gajownik

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Roasted & chilled cumin-carrot soup

Some people like their soup, like they like their coffee, hot. Is that you? Or are you a cold soup lover? I definitely enjoy chilled soups (and iced coffee) during the summer months. Pair with a cold salad and you have the perfect summer lunch.

Oh and let's talk for a minute about cumin. Whole cumin seeds are pungent and really flavor a dish, especially when toasted. Whole cumin seeds are usually easy to find in the spice aisle of your local grocery store. I think the whole seeds are superior in taste to the pre-ground stuff. Cumin is used in some cultures to treat headaches, indigestion and liver problems. This spice is cooling for to the body, which is ideal in this heat.

Roasted & chilled cumin-carrot soup
3 tbsp olive oil
3 carrots, sliced
1 tomato, quartered
1 onion, quartered
4 garlic cloves
1 tbsp cumin
dash of sea salt
1/2 c ice water
juice of half a lemon, or more to taste

Preheat oven to 350. Add the carrots, tomato, onion and garlic to a bowl. Drizzle with olive oil and mix well with hands. Spread the carrots, tomato, onion and garlic onto a large baking pan. Sprinkle with cumin and sea salt. Roast for 20-30 minutes, until the vegetables start to brown lightly. Remove from heat and blend with 1/2 c ice water and the lemon. Add more water if you like your soup thinner. Refrigerate until cold. Garnish with a dollop of plain yogurt, if you'd like.

Source: Wood, 2010, p.109