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carrot and cumin soup with coconut milk

Slimline Carrot and Cumin Soup

Course Soup
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Fiona Maclean


  • 250 g Carrots Peeled, top and tailed and cut into small chunks
  • 2 Medium Onions Peeled and chopped
  • 500 ml Water
  • 40 ml Coconut milk
  • 4 shots 1-cal oil
  • 1-2 teaspoon Cumin seeds
  • Fresh parsley or coriander to serve
  • 1 teaspoon Marigold Bouillon or a stock cube of your choice


  1. Spray a heavy saucepan with 1cal oil and add the onion and cumin seeds. Cook over a gentle heat for about 8 minutes till the onion has softened
  2. Add the carrot and cook for a further 2 minutes, stirring constantly
  3. Top up with the water and bring to a gentle boil, adding in the stock or bouillon.
  4. Simmer for 15-20 minutes until soft, then blitz with a hand blender or in a liquidiser
  5. Taste and adjust the seasoning with salt and pepper as required
  6. Serve with a small amount of coconut milk stirred through and garnished with parsley or coriander