The best recipes for soups with cumin 7 times different! Keep warm in dry weather

Spice up your home with these caraway soup recipes.

Enjoy the pleasant taste of creamy, creamy dishes that will not only warm you, but lift your spirits on these gloomy winter days.

Don’t wait and prepare a simple broth with vegetables or try long-marinated lamb with homemade pulled noodles or drippings, all scented with this great spice!

Cumin soup with carrots

This carrot and cumin soup recipe is based on a traditional Middle Eastern soup. It’s an incredibly healthy and simple soup that everyone can enjoy. The cooked soup has a wonderfully creamy consistency, despite the fact that it does not contain cream or other thickeners!

What will we need

1. 500 g of carrots
2. Medium potato
3. Medium onion
4. A spoonful of ground cumin
5. A spoonful of olive oil
6. 1.5 l chicken stock (or 1.5 l water and 2 bouillon cubes)

Method

1. Clean, peel and cut all the vegetables into smaller pieces so that they can be cooked quickly
2. Heat the oil in a large pot
3. Throw in carrots, onions and potatoes
4. Fry the vegetables for about 5 minutes to enhance the taste
5. Add the broth
6. Cook on medium heat until the vegetables are well cooked and soft
7. Blend the vegetables until smooth with the help of an immersion blender
8. Add cumin, salt and freshly ground pepper
9. Taste and season to taste
10. If the soup is too thick, we can add more water

Cumin and coconut milk soup

This creamy coconut soup with cumin and sweet carrots will delight your taste buds, especially thanks to the combination of aromatic oil and roasted garlic, with which it is seasoned at the end.

What will we need

For soup base

1. 3 tablespoons of rapeseed oil
2. Medium onion (cut into small cubes)
3. 340 g carrots (cut into rounds)
4. Teaspoon of salt
5. A teaspoon of freshly ground black pepper
6. A spoonful of ground fresh ginger
7. A spoonful of minced garlic
8. A can of full fat coconut milk
9. 500 ml of vegetable broth
10. 2 teaspoons of garam masala
11. ½ teaspoon of mild chili powder
12. A handful of fresh coriander

For cumin oil

1. 2 tablespoons of rapeseed oil
2. A teaspoon of cumin seeds
3. Garlic clove (thinly sliced)

Method

1. Heat 3 tablespoons of rapeseed oil in a medium saucepan over medium heat
2. Add the onion and carrot and cook, stirring occasionally, for 10 to 15 minutes, until the onion is soft and translucent and the carrot is easily pierced with a fork
3. Season the vegetables with ½ teaspoon of salt and black pepper
4. Reduce the heat to low and stir in the ginger and garlic
5. Cook for 2 to 3 minutes until the ginger and garlic are fragrant and soft
6. Stir in coconut milk, vegetable broth, garam masala, chili powder and another ½ teaspoon of salt
7. Increase the heat to medium high and bring the soup to a boil
8. When the soup starts to boil, reduce the heat to low and cook for another 10 minutes, stirring occasionally.
9. Remove the soup from the heat and let it stand for 5 minutes until it cools slightly
10. Then, using a hand-held immersion blender, carefully blend the soup directly in the pot
11. Season the blended soup with salt and black pepper to taste, and if the soup is too thick, you can dilute it with stock or water
12. For the cumin oil, heat 2 tablespoons of oil in a small pan or saucepan
13. Once the oil starts to shimmer, add the cumin seeds
14. As soon as the cumin starts to crackle, add the sliced garlic
15. Cook the cumin and garlic in a pan until the garlic begins to turn golden
16. Immediately remove the pan from the heat and pour the cumin oil into a small heatproof bowl
17. Divide the soup into serving bowls and add ½ to 1 teaspoon of cumin oil to each
18. Garnish with fresh coriander and enjoy the cumin soup with crusty bread

Simple vegetable broth with cumin

This cumin soup recipe is literally the easiest dish in the world to make. Even those who lack cooking skills can cook this soup. It is perfect as an appetizer or a healthy lunch and will perfectly warm you up after physical and mental stress in the cold winter months.

What will we need

1. Large onion (peeled and chopped)
2. 2 cloves of garlic (finely chopped)
3. 6 carrots (peeled and cut into small pieces)
4. A large potato (cut into cubes)
5. Large bunch of broccoli (chopped)
6. 50 g of butter
7. Chicken stock cube
8. Salt
9. Pepper
10. A spoonful of cumin powder
11. Walnuts (chopped)
12. Parsley

Method

1. Melt the butter in a saucepan over medium heat
2. Add chopped onion, sliced garlic cloves and black pepper
3. Fry the onion and garlic under the lid for about 10 minutes, until the onion becomes translucent
4. Add chopped carrots and fill the pot ¾ full with boiling water
5. Crumble the chicken stock into a cube
6. If we use liquid broth, we add it instead of water
7. Place a lid on the pot and cook on high heat for 5 minutes
8. Add cumin and chopped potatoes
9. Cover the pot again with the lid and cook for another 15 minutes at a high temperature
10. Add the chopped broccoli, cover again and cook for another 10 minutes at a high temperature
11. We may need to add a little water to the pot, just enough to cover the vegetables
12. After cooking, it’s time to blend the soup
13. Using a stick blender, we process the soup until we get a smooth and creamy texture
14. If the soup is too thick, add a little water or broth to thin it out
15. At this point, season the soup with salt, pepper and cumin
16. We serve the cumin soup garnished with fresh parsley and chopped nuts
17. Nuts add some texture and crunch to the cumin soup, which complements the velvety smoothness

Cumin soup with egg and croutons

Tossed with crunchy, cheesy, garlic croutons, this silky smooth soup tastes heavenly and is the perfect meal to enjoy in cooler weather. There is probably no better food to warm up on these cold and dry days!

What will we need

1. 2 tablespoons plain flour
2. 2 tablespoons of butter
3. 2 eggs
4. Medium onion (sliced)
5. 2 medium potatoes (peeled and sliced)
6. 500 g of baby carrots
7. A sprig of marjoram
8. A pinch of cumin
9. 140 g Parmigiano Reggiano (grated)
10. Salt
11. Pepper
12. 750 ml of water

For croutons

1. 50 g of butter
2. 5 cloves of garlic
3. 200 g toasted bread (cut into cubes)

Method

1. Preheat the oven to 180 degrees
2. Melt the butter in a saucepan and add the onion and let it brown
3. Then add plain flour and ground cumin
4. Dilute the mixture bit by bit with water, being careful not to form lumps
5. Add carrots and cook
6. After 15 minutes of cooking, add the potatoes and cook again in the tilted pot for another 15 minutes
7. In the meantime, we will prepare the croutons
8. Cut the toasted bread so that it does not have a crust, and cut it into small cubes
9. Spread the cubes on a baking sheet lined with baking paper and put them in the oven
10. Bake them until golden for 5-10 minutes
11. Meanwhile, melt the butter in a pan and fry the pressed garlic on it
12. Add the fried croutons and mix to coat the croutons in the butter
13. Remove them from the pan and set aside
14. Beat the eggs with a pinch of salt, pepper and marjoram
15. Pour the mixture into the broth and stir to combine
16. Place garlic croutons on the bottom of soup bowls and sprinkle with grated parmesan cheese
17. Pour cumin soup over them and serve

Cumin and roasted eggplant soup

A delicious creamy soup made from roasted eggplant with cumin aroma, it is a favorite delicacy of the Middle East. The fried egg that is part of this recipe may seem unconventional to us, but don’t worry, everything is combined in such a way that the flavors harmonize.

What will we need

1. 2,250 g eggplant
2. 90 g tahini (sesame paste)
3. A spoonful of Dijon mustard
4. 750 ml of vegetable broth
5. A pinch of ground cumin (+ roasted cumin seeds to serve)
6. 150 ml of olive oil
7. Juice of 1 lemon
8. 6 eggs (poached)

Method

1. Preheat the oven in grill mode to 200 degrees
2. Pierce the skin of the eggplant with a fork and put it in the oven
3. Grill it for 30-35 minutes, turning it regularly, until it is browned all over and soft
4. In the meantime, fry 6 poached eggs in a pan with melted butter or heated oil
5. When the eggs are fried, put them aside
6. Take the eggplant out of the oven and put it in a bowl, where we let it cool
7. Then we peel off its skin
8. We then squeeze the excess liquid from the eggplant and put it in a food processor and blend it until smooth
9. While mixing, gradually add tahini, mustard and warm broth
10. Add cumin to taste
11. Reduce the mixing speed and start pouring in the olive oil
12. Finally, stir in the lemon juice
13. Divide the cumin soup into bowls and top with a fried egg and sprinkle with roasted cumin

Lentil soup with cumin

This is a cumin soup with a heavy dose of lentils that defies all expectations. The recipe is based on the traditional Turkish soup mercimek corbasi. It is one of the favorite dishes, mainly due to its taste, but also its quick preparation, which takes less than an hour.

What will we need

1. 3 tablespoons of olive oil
2. Large onion (chopped)
3. 2 cloves of garlic (chopped)
4. A spoonful of tomato puree
5. A teaspoon of ground cumin
6. ¼ teaspoon salt
7. ¼ teaspoon ground black pepper
8. A pinch of ground chili powder or cayenne pepper
9. 1 liter of chicken broth (or vegetable broth)
10. 500 ml of water
11. 250 g of red lentils
12. Large carrot (peeled and diced)
13. Juice of ½ lemon
14. 3 tablespoons chopped fresh coriander

Method

1. Heat 3 tablespoons of oil in a large pot over high heat
2. Add onion and garlic and fry until golden, about 4 minutes
3. Stir in the tomato puree, cumin, salt, black pepper and chili and sauté for another 2 minutes
4. Add broth, water, lentils and carrots
5. Bring the soup to a boil, then partially cover the pot with a lid and reduce the temperature to low
6. Cook for about 30 minutes until the lentils are soft
7. Taste the soup with cumin and add salt if necessary
8. We take half of the cumin soup
9. Use an immersion blender to blend this into a slurry and then return it to the pot
10. The soup should be a little thick
11. Then stir in the lemon juice and coriander
12. Serve the soup drizzled with good quality olive oil and sprinkled with chili powder

Cumin soup with lamb and noodles

Aromatic lamb soup with a strong soup base that is full of wonderfully combined spices! Enjoy the long-marinated lamb with homemade pulled noodles or replace them with a simpler soup dripping.

What will we need

On the lamb

1. A spoonful of whole mustard seeds
2. 230 g lamb (sliced)
3. ½ spoon of soy sauce
4. A teaspoon of coarsely ground cumin
5. 1 teaspoon cornstarch
6. ½ teaspoon ground coriander
7. ½ teaspoon chili flakes
8. ½ teaspoon of sesame oil
9. ¼ teaspoon garlic powder
10. ¼ teaspoon ground white pepper
11. 2 tablespoons of rapeseed oil

For soup base

1. 1250 ml of chicken stock
2. 60 g of rice wine (or rice vinegar)
3. ½ onion
4. 3 dried bay leaves
5. Star anise
6. A spoonful of fish sauce
7. Salt
8. Pepper

On homemade noodles

• 220 g plain flour
• ½ teaspoon of salt
• 120 ml of water

For decoration

1. Chili oil
2. Chopped fresh coriander and mint
3. Ground white pepper

Method

1. Spread the lamb slices on a cutting board in one layer
2. Then we “tap” them all over with a sharp knife without cutting through the meat
3. This “knocking” allows the marinade to absorb better and gives the lamb a more interesting flavor
4. Mix all the spices in a bowl and mix thoroughly
5. Then mix the lamb with the marinade so that the spices are evenly distributed and coat the meat
6. Let the meat marinate for at least 2 hours
7. Meanwhile, toast the whole mustard seeds in a small saucepan over medium-low heat until they start to pop
8. Put them in a mortar and roughly crush them, or wrap them in paper and crush them with a meat mallet
9. Before frying, add 2 tablespoons of rapeseed oil to the lamb and mix it with your hands
10. Heat a non-stick pan to a high temperature and then add the meat
11. Bake until the meat is no longer pink
12. Add 3 teaspoons of ground mustard seeds and cook for another 30 seconds
13. Remove the meat to a plate and set aside until needed
14. For the soup, fry the onion, and then mix it in a pot with chicken broth, rice wine, dried bay leaves and star anise
15. Cover the pot and bring the soup to a boil and cook for 30 minutes
16. Add the fish sauce and cook for another 5 minutes
17. Season with salt as needed
18. Prepare a bowl for the noodles and add flour, salt and water
19. We start mixing at a low speed and gradually increase the speed
20. Knead the dough for 5-6 minutes
21. The dough will be sticky and a little dry at first, but as the flour absorbs the water, it will end up extremely smooth and elastic
22. Cover the bowl with plastic wrap and let it rest for at least 1 hour
23. Line a large tray with baking paper and set aside
24. Let’s prepare a small cup of rapeseed oil
25. Oil your hands well and then transfer the dough to an oiled work surface
26. Roll the dough into a rectangle about 1 cm thick and then cut it into 10 long strips
27. Separate the individual strips and lightly coat them with oil so that they do not stick together
28. Roll each strip into a long, wide and flat noodle
29. Place the noodles on a baking sheet lined with baking paper
30. Bring a large pot of water to a boil
31. To cook the noodles, bring a large pot of water to the boil and then dip the noodles, one by one, in the water so they don’t stick together
32. The noodles will cook very quickly, in about 30 seconds they will be ready and will burn to the surface
33. Remove the noodles from the water using a slotted spoon
34. Drain the noodles and divide into serving bowls
35. Cover the noodles with cumin soup, add lamb, chopped coriander and mint on top, season with white pepper
36. Add a good portion of chili oil and serve immediately

The benefits of cumin for our health

1. Losing weight

Cumin may be beneficial for people trying to lose weight.

A 2015 study of overweight adults compared the weight-loss effects of cumin with those of weight-loss drugs and a placebo.

After 8 weeks, the researchers found that both the cumin-eating group and the weight-loss group had lost a significant amount of weight. People in the cumin group also experienced a decrease in their insulin levels.

Another 2014 study found that overweight and obese women who consumed 3 g of cumin powder in yogurt every day for 3 months experienced significant reductions in body weight, waist size, and body fat.

2. Cholesterol

The aforementioned study also found that consuming 3g of cumin powder per day resulted in lower total cholesterol levels.

3 . Diabetes

A 2017 study in adults with type 2 diabetes looked at the effects of cumin essential oil on blood sugar levels.

After 8 weeks, the group consuming cumin oil had significantly reduced blood sugar, insulin and hemoglobin A1c levels.

4. Irritable bowel syndrome

A small 2013 study examined the effects of consuming drops of cumin essential oil on symptoms of irritable bowel syndrome.

After 4 weeks, study participants experienced an improvement in many symptoms such as stomach pain and bloating.

5. Stress

Cumin may play a role in helping the body manage stress. A study in rats examined the effects of cumin extract on stress symptoms.

When animals were given cumin extract before a stressful activity, their bodies had a significantly lower stress response than when they did not receive the extract.

6. Memory loss

The same study in rats also looked at the effect of cumin extract on memory. The study found that animals that received cumin extract remembered more and responded faster.