SPICED CARROT AND CUMIN BROTH
Spiced Carrot And Cumin Broth is a vibrant, aromatic broth that offers comfort and warmth in every spoonful. Infused with the earthy warmth of ground cumin and the natural sweetness of thinly sliced carrots, this clear broth is light yet deeply satisfying. Garlic adds depth, while a splash of olive oil rounds out the flavour profile, enhancing the broth’s richness without overpowering it. Perfect for a quick lunch or a soothing starter, it’s easy to digest and packed with antioxidants. Whether you’re looking to support immunity, gently cleanse the body or enjoy a comforting vegan dish, this broth delivers on all fronts. It’s ideal for cool-weather nutrition, a light dinner option or whenever you crave something both warming and nourishing. This recipe celebrates simplicity and natural flavour, highlighting how a few humble ingredients can yield an incredibly restorative soup.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Quick & Easy, Low Fat, Low/No Sugar, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Spiced Carrot And Cumin Broth:
- 1 cup thinly sliced carrots
- 1½ cups vegetable broth
- ¼ teaspoon ground cumin
- 1 garlic clove, minced
- 1 teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 99.5 kcal
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Carbohydrate: 13.4 g
- Sugar: 6 g
- Sodium: 139.6 mg
- Fiber: 3.7 g
- Protein: 1.5 g
- Calcium: 63.9 mg
- Iron: 0.9 mg
- Potassium: 428.6 mg
PREPARATION
- Heat Oil: Heat olive oil in a small saucepan over medium heat.
- Sauté Garlic: Add the minced garlic and sauté for 30 to 45 seconds until fragrant.
- Add Spices And Carrots: Stir in the ground cumin and sliced carrots, allowing the spices to bloom.
- Add Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Cook Carrots: Cook for 10 to 12 minutes or until the carrots are tender but not mushy.
- Adjust Seasoning: Taste and adjust seasoning with a pinch of salt or extra cumin if desired.
- Serve Hot: Serve hot with a garnish of fresh herbs or a squeeze of lemon, if preferred.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Slice Carrots Thinly: This helps them cook evenly and quickly.
- Bloom The Cumin: Letting it cook briefly in oil enhances its fragrance.
- Don’t Overcook: Keep the carrots slightly firm for texture and freshness.
- Garlic Timing: Add garlic before cumin to prevent burning.
- Garnish Simply: Use parsley, coriander or lemon zest for extra freshness.
VARIATIONS
- Creamy Option: Add a splash of oat cream for a silky finish.
- Boost Protein: Stir in cooked lentils or chickpeas before serving.
- Spice Depth: Add a pinch of turmeric or paprika for additional complexity.
- Root Veg Blend: Replace half the carrots with parsnips or sweet potatoes.
- Grain Addition: Include a spoonful of cooked quinoa for added body and sustenance.
- Miso Infusion: Add 1 tsp of white miso at the end for umami flavour (omit added salt).
- Fresh Heat: Add finely sliced red chilli or a dash of cayenne for extra warmth.
- Immune Support: Add freshly grated ginger during cooking for added anti-inflammatory benefits.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed container for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Allow space for expansion.
- Reheating: Warm on the hob over low heat until steaming and stirring it gently.
- Batch Prep: Double or triple the recipe and store in individual jars for grab-and-heat portions.
- Transport Tip: Perfect for work lunches in thermos flasks—light yet filling.
- No Separation: Stir well after defrosting to bring the broth back to a uniform consistency.