Slow Cooker Carrot & Cumin Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Carrot icon
    Carrot
    11¼
  • Cumin seeds icon
    Cumin seeds
    1.5 tsp (3g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Long grain rice icon
    Long grain rice
    about ¼ cup (43g)
  • Vegetable stock icon
    Vegetable stock
    5 cups (1200ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    ¾ cup (about 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. 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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