Slow Cooker Carrot & Cumin Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 50mins
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- Serves
- 4
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- Calories
- 170
This classic, warming soup is ideal for using up any leftover carrots you have lurking in the fridge. It's delicious served with mango chutney and pappadams, but try it with naan for a more filling meal.
recipe updated Mar 3, 2022
Ingredients
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- Onion
- 1
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- Carrot
- 570 g
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- Cumin seeds
- 1 ½ teaspoons
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- Sunflower oil
- 1 tablespoon
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- Ground turmeric
- 1 teaspoon
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- Long grain rice
- 45 g
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- Vegetable stock
- 1.2 L
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- Salt & pepper
- as needed
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- Plain yogurt
- 150 g
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- Mango chutney
- as needed
Tools
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Stove
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Stick blender
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Slow cooker
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Slow cooker bowl
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Medium bowl
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Large cast iron skillet
Step preview
- Heat sunflower oil on a clean large cast iron skillet over medium heat
- Add onion and fry until softened - medium heat
- Stir carrot, cumin seeds and ground turmeric into the large cast iron skillet
- Fry - approx 2 min
- Stir long grain rice into the large cast iron skillet
- Add vegetable stock and salt & pepper to the large cast iron skillet
- Bring to boil
- Transfer rice mixture to slow cooker bowl and cover
- Cook - 8 hr, low heat
- Purée with stick blender
- Ladle between four bowls and top a clean medium bowl with plain yogurt and mango chutney
- Serve