Spiced Cream of Carrot Soup Recipe
Spiced Cream of Carrot Soup
Total time: 15 to 30 minutes

Preparation time: a few minutes
Cooking time: under 30 minutes

Difficulty: Easy
Chef's Note

Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.


For 4 servings

- 1 onion, thinly sliced
- 1 knob of butter
- 600 g (1 lb. 5 oz.) carrots, cut into small dice
- 1 liter (4 cups) water
- 2 tbsp. red quinoa
- 6 tbsp. tapioca
- 1/2 tsp. ground coriander
- 1/2 tsp. cumin
- a pinch of cinnamon
- cream
- salt and pepper
  1. Sweat the onion in the butter in a large pot until translucent.
  2. Add the diced carrots, salt and pepper.
  3. Add the water. Bring to a boil and cook for about 15 minutes. Set aside about 4 tbsp. of the carrot soup.
  4. Off the heat, purée the soup, then add the carrot pieces.
  5. Return to a boil; add the red quinoa and after 5 minutes, sprinkle in the tapioca while stirring. Cook 7 minutes longer.
  6. Off the heat, add the coriander, cumin, cinnamon and cream to taste. Serve hot with croutons.
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Photo and collaboration : Tipiak, tapioca importer since 1830

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