African Carrot Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

4 large carrots, peeled and cut into medium-sized pieces
1 medium onion (s), peeled, cut into half rings
400 ml vegetable stock, hot
1 tablespoon oil, e.g. sunflower oil
salt and pepper
1 teaspoon, leveled turmeric
1 teaspoon, leveled curry powder
1 pinch (s) cumin

Instructions

First fry the carrot pieces and onion rings in the oil a little, then season with salt and pepper. After a few minutes add the spices and then deglaze with the hot vegetable stock and simmer for about 15-20 minutes. Then puree, holding the hand blender straight and cover the rest of the pot with a tea towel so that the whole kitchen does not splatter.
Tip:
For better binding, you can add a dash of cream and then bring the soup to the boil again, or add a large potato from the start. Even if someone likes it spicy, it can also be seasoned with paprika powder.
One or two crispy slices of bread go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.