Persian Plateau & Isfahan
Persian Carrot Soup
A soup of carrot, leek and bay leaves, seasoned with cumin and simmered on the stove.
1 hr 5 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 50 min · 65 min total
- medium
- 1
Heat oil in a large saucepan over medium heat. Add leek and garlci. Cook, stirring frequently, 3 minutes.
- 2
Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
- 3
Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.
- 4
Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar. Serve hot or cold.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
