Experience the exotic flavors of Coconut Carrot Soup with Cumin Oil, a velvety, comforting dish that combines the natural sweetness of carrots with the richness of coconut milk and a hint of cumin’s warmth. This soup is not only a feast for the taste buds but also a visual delight, perfect for warming up on chilly days or impressing guests at a dinner party.


For the Soup:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, peeled and grated
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • Salt and pepper to taste
  • Juice of 1 lime

For the Cumin Oil:

  • 1/4 cup olive oil
  • 1 teaspoon cumin seeds


  • Fresh cilantro leaves
  • Lime wedges


  1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer until the carrots are tender, about 20 minutes.
  5. While the soup is simmering, prepare the cumin oil. Heat the olive oil in a small pan over low heat. Add the cumin seeds and gently warm them until they start to sizzle and become fragrant, about 2-3 minutes. Be careful not to burn the seeds. Remove from heat and set aside.
  6. Once the carrots are tender, remove the soup from heat. Using an immersion blender, puree the soup until smooth. Alternatively, you can use a blender, working in batches if necessary.
  7. Stir in the coconut milk and lime juice into the pureed soup. Season with salt and pepper to taste. Warm the soup gently over low heat if needed.
  8. To serve, ladle the soup into bowls. Drizzle with the cumin oil and garnish with fresh cilantro leaves. Serve with lime wedges on the side.

Nutrition Facts (per serving):

  • Calories: 250
  • Fat: 18g
  • Carbohydrates: 20g
  • Protein: 3g

Prep and Cooking Time:

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes


  • Serves: 4-6 people

This Coconut Carrot Soup with Cumin Oil is a harmonious blend of flavors and textures, offering a creamy and comforting dish with a touch of exotic spice. The cumin oil adds a subtle warmth and complexity, making this soup a memorable and nourishing meal perfect for any occasion.

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