Carrot & Cumin Soup

As the weather gets cooler down under, I’ve been craving warm, comforting dishes to go alongside fresh salads. And it seems you feel the same way! Several readers have requested creamy, healthy soup recipes and this one fits the bill delightfully. It’s got a hint of spice and is deliciously creamy – but vegan! This is the perfect dinner on a chilly evening served alongside roasted vegetables and the life-changing gluten-free bread.

Meatless Monday – Carrot & Cumin Soup
Recipe Type: Lunch/Dinner
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
Serves: 6
  • 1.5 kg carrots, finely chopped
  • 1 cup activated cashews
  • 120 ml olive oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 litres vegetable stock
  • 1 tsp Celtic sea salt
  • Finely grated rind and juice of 1 lemon
  • Sprinkle of parsley
  1. Preheat oven to 220C.
  2. Scatter carrot onto two baking trays lined with baking paper. Drizzle with one-third of the oil, season to taste, toss to combine and roast, turning occasionally, until golden (20-25 minutes). Set aside.
  3. Heat remaining oil in a large saucepan over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).
  4. Add cumin and coriander and salt, stir until fragrant (1-2 minutes), add stock and bring to the simmer, then add roast carrot and cashews.
  5. Blend with a hand-held blender until smooth. Season to taste with freshly ground pepper, sea salt and lemon juice. Scatter with lemon rind and parsley.
  6. Optional: top with Greek yoghurt to serve.


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