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Allotment Associations & Horticultural Groups in Harrow, Middlesex

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Carrot and Cumin Soup
from Diana Dolman, HiL Rep., Headstone Allotments and Gardens Assoc.

This soup is based on a traditional Middle Eastern recipe.

To make the soup I went to my allotment and dug the perfect carrots you can see in the right hand picture.

Then I went back for some more and in the picture by the soup you can see the next pair I dug up!!!!

The actual carrots used in this soup
C&C soup C&C soup

500g approx of carrots
2 teaspoons of ground cumin
1 small potato (....your own grown is preferred)
1 small onion (.....like the potato!)
Freshly ground pepper
1 tablespoon of olive oil
22 pints of chicken or vegetable stock


Peel and cut all vegetables into chunks

Heat the olive oil in a large pot.

Saute the carrots, onions and potato in the hot oil for about 5 minutes.

Add stock and cook over medium heat until vegetables are well cooked.

Use a blender to create a smooth soup.

Add cumin, salt and freshly ground pepper - adjust seasonings to you own taste.

Cooking Time:

Let's say say 25-30 minutes to make the soup.

Final Tip:

If resulting soup is too thick, just add water or stock until the required consistency is reached.

To make it pretty swirl some cream on the soup when served and drop some fresh herbs on!

Published: 18th Feb 2012

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