Print Recipe
5 from 1 vote

Creamy Carrot Soup with Browned Cumin Butter

Delicious carrot soup with complex flavors and depth.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Fusion, Middle Eastern, American
Servings: 12 servings
Calories: 201kcal
Author: Beth Ricci


  • 4 quarts chicken bone broth homemade, see note below
  • 12 cups peeled and chopped carrots
  • 5 Large potatoes peeled and quartered
  • 12 cloves garlic pressed or diced finely
  • 2 tablespoons sea salt
  • ¼ teaspoon ground nutmeg
  • freshly ground black pepper to taste
  • 1 can full-fat coconut milk see notes for my brand recommendations
  • 1 apple
  • 1 tablespoon cumin seeds
  • ¼ cup butter


  • Bring carrots and potatoes to a boil in broth, then simmer and add garlic.
  • When carrots are soft, add the salt, nutmeg, apple, pepper, and stir.
  • After soup has been simmering for 10 minutes, minimum, add coconut milk and stir. Let rest for 10 minutes, then puree with an immersion blender or in a high-powered blender (I used my Vitamix).
  • While the soup is getting cozy, make the toasted cumin butter by toasting cumin seeds in a cast-iron frying pan briefly. When they start to get fragrant and brown, remove from heat to a mortar and pestle (or spice grinder) and grind into a fine powder.
  • Add ¼ cup butter to the pan, cook until butter is browned, and then add ground cumin back in. Stir and simmer for one minute, then remove into a small bowl for serving at the table.
  • Serve soup and drizzle cumin butter on top. Enjoy!


This recipes makes a large stockpot full of soup (12-16 servings)- plenty left over for freezing or for the next day. We love cooking double batches so that we can 'cook once, eat twice' (or thrice!)


Calories: 201kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1414mg | Potassium: 801mg | Fiber: 6g | Sugar: 7g | Vitamin A: 21515IU | Vitamin C: 18.4mg | Calcium: 76mg | Iron: 3.6mg