• Cooking Time: 40
  • Servings: 4
  • Preparation Time: 20


A wonderful CSA partner of ours shared this recipe with us. I veganized it when I made it and loved it too. If you don't have cumin seeds, just use ground cumin and forgo roasting it in a pan.


  • 2 tablespoons sunflower oil
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups vegetable broth
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon honey or sweetener
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/4-1/2 cup of soymilk (optional)


  • Drizzle oil in large saucepan over medium-high heat. Add onion; sauté 2 minutes.
  • Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
  • Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
  • Remove soup from heat. Puree in batches in blender until smooth.
  • Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle in soymilk; sprinkle generously with cumin.

Categories: Soup 

Author Credit: Bon Appétit Test Kitchen

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