Dr. Nandi’s Cumin Carrot Soup

Cumin Carrot Soup

Use organic ingredients whenever possible.



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


Heat the avocado oil in a medium-sized pot set over medium-high heat. Add the onion; saute, stirring for 2 to 3 minutes

Stir in the cumin; cook for about 2 minutes to bring out the pungent aroma of the spice.

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.

Transfer the soup to a blender or food processor, fitted with a metal blade, and process until smooth.

Blend in the orange juice and lime juice, if using. Transfer to a bowl or storage container, cover and refrigerate until well chilled.

Serve cold in chilled soup bowls. Garnish with orange zest and dill, if desired.