Cumin-carrot soup with almonds and nigella from Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route by Andreas Viestad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tresy on May 25, 2018

    I doubled the recipe, rounding the chicken broth up to a 900ml container. Soup was still thick, but nicely so, and velvety.

  • pluralcow on May 29, 2012

    Following the recipe as written results in a very thick puree rather than a soup. I would add more liquid next time.

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