Comforting Carrot, Cumin and Tomato Soup ala Lavender and Lovage

I HEART This Soup!

The little hearts are very easy to do.  Use heavy cream, make dots in the soup.  Then take a toothpick and drag through the dot.  the top indents and the bottom makes a tail and the whole thing looks like a heart!

But as much fun to look at, it is better to taste!

Rich, thick, hints of cumin, but the sweet of the carrot and the acidic tang of the tomatoes makes this just delicious beyond words.


I made two very tiny changes in this recipe.

First, the recipe calls for 4 cups of vegetable stock.  First, I do not have any vegetable stock, but each week I make a chicken stock.  My chicken stock is made with onion, carrots, asparagus, peppers.  So, it has plenty of veggie taste, as well as the chicken.  I use what I have and wasn't going to buy a new stock when I have a freezer with about a gallon of stock ready.  OF Course, if you are a vegetarian or want to make this a vegetarian dish, please use a vegetable stock instead.

Second, I like a thick heavy slightly chunky soup.  Think bisque.  The recipe calls for 4 cups, which made Karen's soup thin in texture (not in taste), and smooth.  I only used 2 cups of stock.  My soup had bits and pieces and was a thicker soup.

Purely a case of personal taste.

So, once again, such minor changes, basically making a tomato and carrot bisque from her soup recipe, I am just going to post the link to her page.  A wonderful use for seasonal vegetables.  I made a BIG batch, enjoyed a rare vegetarian meal and still had plenty to freeze.  I froze them in 2 cup containers, just right for a quick lunch for me or as a starter course for dinner for 2.