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Le Chaudron recipe

Soupe de carottes au cumin

Carrot cumin soup

⏱ 35 minServes 6Easy145 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.5 kg (3.3 lb)carrots
  • 2yellow onions
  • 4 clovesgarlic
  • 300 g (11 oz)potatoes
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 200 ml (¾ cup)thick crème fraîche
  • 2 tspground cumin
  • 1 tspground coriander
  • 1 tspground ginger
  • 3 tbspolive oil
  • 1bunch of fresh cilantro
  • 1lemon
  • 100 g (3½ oz)whole cumin seeds
  • 100 g (3½ oz)toasted croutons
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) carrots
  • 2 yellow onions
  • 4 cloves garlic
  • 300 g (11 oz) potatoes
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 200 ml (¾ cup) thick crème fraîche
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 3 tbsp olive oil
  • 1 bunch of fresh cilantro
  • 1 lemon
  • 100 g (3½ oz) whole cumin seeds
  • 100 g (3½ oz) toasted croutons
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Peel the 1.5 kg (3⅓ lb) carrots and cut into even 1 cm (⅜ in) rounds so they cook evenly.
  2. Peel and thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop. Peel the 300 g (10½ oz) potatoes and cut into even 2 cm (¾ in) cubes.
  3. Heat 3 tbsp olive oil and the butter in the large pot over medium heat. Cook the onions 8 minutes until soft and golden; this gives the soup depth.
  4. Add the garlic and cook 1 minute, stirring constantly. Stir in the ground cumin, coriander and ginger and toast 1 minute over low heat.
  5. Toasting the spices is ESSENTIAL: without it, the soup tastes flat no matter how good the spices are.
  6. Add the carrots and potatoes and cook 5 minutes, stirring often, to coat in the spices. Pour in hot chicken stock to just cover and bring to a simmer over high heat.
  7. Season with fleur de sel and plenty of pepper and simmer 25 minutes over low heat until the carrots are very tender. Blend with an immersion blender right in the pot until perfectly smooth.
  8. Stir in the crème fraîche with a wooden spoon. Chop the cilantro. Serve the soup piping hot, topped with cilantro, toasted whole cumin seeds, croutons and lemon zest.

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