Carrot, cumin and coconut soup

Winter has definitely arrived in the Timbavati, so, it seems only appropriate that we should share a warming and hearty soup recipe with you.

This super-simple recipe gets its creaminess from the coconut milk but draws on the carrots and cumin to deliver all its health benefits.

Carrots are the ideal root vegetable to lower cholesterol and improve eye health, while the cumin has amazing benefits for circulation, digestion and your immune system. This delicious soup is basically a bowl of super goodness. Enjoy!


  • 1 leek stalk
  • 2 medium white onions
  • 2 clove fresh garlic
  • 50 g fresh ginger
  • 20 ml olive oil
  • 1kg carrots
  • 2 tsp ground cumin
  • 1 tin coconut cream 


  1. Split the leek lengthways and rinse out all the dirt under running cold water.
  2. Roughly dice the onions and the leek.
  3. Finely grate the garlic and the ginger.
  4. In a medium sized pot, sauté the onions, leek, garlic and ginger with the olive oil until the onions turn translucent.
  5. Peel and roughly chop the carrots. Add them to the onions.
  6. Fry the carrot for a further five minutes.
  7. Add the cumin and continue frying for another five minutes.
  8. Cover the ingredients with cold water and reduce the heat to a simmer.
  9. Simmer the carrots gently until they are soft.
  10. Add the coconut cream and bring the soup up to the boil.
  11. Remove the pot from the stove and blend with an immersion blender until smooth. Strain the soup through a fine mesh sieve if you would like a smooth-textured soup.
  12. Adjust the thickness of the soup to your liking with boiling water.
  13. Season to taste.
  14. Serve hot with your choice of garnish – crostini, croutons or crumbled feta.

Tanda-Tula Chef Ryan's carrot, cumin and coconut soup