Carrot and cumin soup (serves 8-10)

We’ve all done it. Picked up a bag of carrots at the supermarket only to find there’s already an unopened bag in the fridge. Or found that they’re on “buy one get one free”, so ended up with two kilos when you only wanted one. And they don’t all fit in the stupid veg drawer!

We are constantly being told how much unopened, unused food we throw away as a nation. So what do you do?

Today I used my extra bag to make a huge vat of summer soup. The only tedious bit of this recipe is all the peeling and chopping. If you have older children, get them to peel the carrots. They love helping out and are too young to appreciate just how dull it is. Alternatively, if the carrots are really fresh you don’t even need to bother peeling them. They’re going to be boiled and blitzed anyway so just give them a wash and cut the ends off.

The peelings and trimmings go in my compost bin but if you’re feeling extra thrifty you can use them to make stock. Nothing is wasted.

This makes a huge batch so it’ll do for a week’s worth of lunches, or you can freeze it in portions. I had a few parsnips that needed using up so I added those with the carrots to help thicken the soup. If you want something a bit more substantial, add some tinned lentils or maybe some canellini beans at the very end, after you’ve finished blending.

Anyway, it’s better than ignoring the extra bag of carrots and sending them to landfill unused and unloved.



1kg carrots, chopped
4 parsnips, peeled and chopped
1 onion, diced
3 stems of fresh rosemary/1 heaped tsp of dried
2 cloves garlic, minced
1 heaped tsp ginger
2 tsp cumin
1 stock pot/cube
Black pepper




After prepping all the veg, gently soften the onion, parsnips and carrots in a large, deep saucepan little oil.

After about 10 minutes, add the rosemary, garlic and ginger. Allow to cook for another 5 minutes then add the cumin. Give it a good stir and let the cumin cook through.

Add the stock pot to the pan or crumble in a stock cube, then top up the pan with hot water from the kettle. Bring to the boil, reduce the heat and leave to simmer for at least 20 minutes.


Once the vegetables are really soft, remove from the heat and blitz until smooth. Check the seasoning, then heat it through again on a low heat.


I crumbled some feta cheese and freshly ground pepper on top and served it with slices of margarita naan bread pizza.


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3 thoughts on “Carrot and cumin soup (serves 8-10)

  1. Ema Jones July 18, 2014 at 07:46 Reply

    Good idea!!
    Enjoy vegan summer soups..

    • The Pie Patch July 18, 2014 at 07:59 Reply

      Thanks for reading. I seem to write a lot of unintentional vegan/veggie recipes!

      • Ema Jones July 18, 2014 at 11:27


        How are you doing? Your recipe section is equally interesting 🙂
        Try Vegan Ideas for Vegan Grills

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