Creamy Vegetable Cumin Soup
Warm up your soul with this Creamy Vegetable Cumin Soup, a velvety blend of hearty vegetables and aromatic spices that delivers comfort in every spoonful. Perfect for cozy weeknight dinners or as a crowd-pleasing starter, this easy-to-make soup combines the earthy richness of cumin and coriander with the creamy indulgence of heavy cream. Packed with wholesome ingredients like carrots, zucchini, and potato, it’s pureed to a luxuriously smooth consistency for a restaurant-quality presentation right from your kitchen. Ready in just 45 minutes, this one-pot recipe is both time-efficient and brimming with flavor, making it an ideal choice for busy cooks. Serve it piping hot with a sprinkle of fresh parsley for a vibrant garnish, and watch it become your go-to comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and chopped carrots
- 2 medium, chopped celery stalks
- 1 medium, peeled and diced potato
- 1 medium, chopped zucchini
- 3 cloves, minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, chopped carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, cumin, and coriander, and cook for another 1-2 minutes until the spices are fragrant.
Add the potato, zucchini, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy.
Stir in the heavy cream, then season with salt and black pepper to taste.
Simmer the soup for an additional 5 minutes to heat through, but do not let it boil.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 7326 mg | 318% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 54.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4973 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
