Dr. Nandi’s Cumin Carrot Soup

Dr. Nandi’s Cumin Carrot Soup

  • 1 tsp avocado oil
  • 1/3 small onion (cut into 1/4-inch slices)
  • 2 tsp ground cumin
  • 5 medium carrots (diced)
  • 6 cups vegetable broth
  • 1 tsp sea salt
  • 1 cup fresh orange juice
  • 2 tsp fresh lime juice
  • 1 tsp grated orange zest for garnish
  • 6 sprigs of fresh dill for garnish
  1. Heat the avocado oil in a medium-sized pot set over medium-high heat. Add the onion; saute, stirring for 2 to 3 minutes
  2. Stir in the cumin; cook for about 2 minutes to bring out the pungent aroma of the spice.
  3. Stir in the carrots, stock or broth and salt, if using; simmer partially covered, for 30 to 40 minutes or until the carrots are tender. Remove from the heat and let cool.
  4. Transfer the soup to a blender or food processor, fitted with a metal blade, and process until smooth.
  5. Blend in the orange juice and lime juice, if using. Transfer to a bowl or storage container, cover and refrigerate until well chilled.
  6. Serve cold in chilled soup bowls. Garnish with orange zest and dill, if desired.