Slow Cooker Carrot & Cumin Soup

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recipe by Octopus Publishing

  • Time icon
    Total Time
    8hrs 50mins
  • Serves icon
  • Calories icon
based on 2 ratings

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 Sep 25, 2020


  • Onion icon
    1 (about 140 g)
  • Carrot icon
    567.5 g (about 11 ⅓)
  • Cumin seeds icon
    Cumin seeds
    1 ½ tsp (about 3.15 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (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


  • 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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