Slow Cooker Carrot & Cumin Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    181

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 updated Jul 12, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    15ml
  • Onion icon
    Onion
    140g
  • Carrot icon
    Carrot
    567g
  • Cumin seeds icon
    Cumin seeds
    3g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Long grain rice icon
    Long grain rice
    43g
  • Vegetable stock icon
    Vegetable stock
    1200ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    158g
  • Mango chutney icon
    Mango chutney
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon kCook bowl
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside carrot: finely sliced
  3. Prep and set aside cumin seeds: crushed
  4. Get a clean large cast iron skillet
  5. Add sunflower oil
  6. Heat
  7. Add prepared onion
  8. Fry until softened - medium heat
  9. Stir prepared carrot
  10. Stir prepared cumin seeds
  11. Stir ground turmeric
  12. Fry - approx 2 min
  13. Stir long grain rice
  14. Add vegetable stock
  15. Add salt & pepper
  16. Boil
  17. Transfer content of large cast iron skillet to slow cooker bowl and cover
  18. Cook - 8 hr, low heat
  19. Purée with stick blender
  20. Ladle soup into medium bowl
  21. Top with plain yogurt
  22. Top with mango chutney
  23. Serve
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