Spicy Carrot and Cumin Soup

There comes a time in a travelers life when you get sick of eating out or you simply can’t afford to. We’ve experienced both of these things, the former in Honduras and the latter in Costa Rica, where we are now. So for people out there with limited kitchen facilities, whether it be in a small ill-equipped apartment or a ‘seen-better-days’ hostel kitchen, give this really simple, quick and easy soup recipe a go. It’ll fill you up, the ingredients are readily available in most countries and it’s nice and healthy.

All you need is a hob, saucepan, knife and chopping board, and the ingredients below…

Spicy Carrot and Cumin Soup

6 large carrots
2 small potatoes
1 small onion
3 teaspoons of powdered cumin
1 teaspoon of chilli flakes
1 litre of water with chicken or veg stock
125mls of milk
Yoghurt or Sour Cream – optional
Bread – optional

  1. Chop the onion and dice the potatoes and carrot into 1cm cubed pieces
  2. Heat a large saucepan with a dollop of butter or drizzle of oil, fry the onions, cumin and chilli flakes for 2 mins. Add the carrot, potatoes, stock and milk to the pan and bring to the boil. Simmer for 20 mins or until all the veg has softened.
  3. Season with salt and pepper to taste and finish with a dollop of yogurt or sour cream, if available. Serve with some local bread from the bakery.

N.B. You can whizz the soup with a stick blender or in a food processor until smooth if it’s available …. but I like it chunky!

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One Response to Spicy Carrot and Cumin Soup

  1. Tom Stockwell (@waegook_tom) 13 May, 2012 at 8:32 am #

    Great tip! I haven’t heard great things about central American cuisine in general (apart from the pastries) so a nice idea for budget travellers looking to have something different – and experience the local market, too!

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