Slow Cooker Carrot & Cumin Soup

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

530 MINS

Calories

150

This classic, warming soup is ideal for using up any leftover carrots you have lurking in the fridge. It's delicious served with mango chutney and pappadams, but try it with naan for a more filling meal.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Carrot icon
    Carrot

    567.5 g (about 11 ⅓)finely sliced

  • Cumin seeds icon
    Cumin seeds

    1 ½ teaspoons (about 3.15 g)crushed

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Ground turmeric icon
    Ground turmeric

    1 teaspoon (about 2.3 g)

  • Long grain rice icon
    Long grain rice

    ¼ cup (about 43.2 g)

  • Vegetable stock icon
    Vegetable stock

    5 cups (about 1.2 kg)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Plain yogurt icon
    Plain yogurt

    ¾ cup (about 158.4 g)

  • Mango chutney icon
    Mango chutney

    as needed

    METHOD


  • 1. Add sunflower oil to a clean large cast iron skillet
  • 2. Heat
  • 3. Add onion to the large cast iron skillet
  • 4. Fry until softened - medium heat
  • 5. Stir carrot, cumin seeds and ground turmeric into the large cast iron skillet
  • 6. Fry - approx 2 min
  • 7. Stir long grain rice into the large cast iron skillet
  • 8. Add vegetable stock and salt & pepper to the large cast iron skillet
  • 9. Boil
  • 10. Transfer content of large cast iron skillet to slow cooker bowl and cover
  • 11. Cook - 8 hr, low heat
  • 12. Purée with stick blender
  • 13. Ladle soup into medium bowl
  • 14. Top with plain yogurt and mango chutney
  • 15. Serve

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