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


  • 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.
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