Red Cabbage Soup with Maple Roasted Carrots

Winter is soup time and I think you can never have enough soup recipes in your repertoire. And while I usually opt for thick and creamy soups this one has definitely won me over.

It’s a clear soup with loads of added vegetables and most importantly some added tahini, which gives it a rich and nutty flavour and makes it just creamy enough to be a satisfying meal buy itself!

Serves 4


for the soup:

  • 1 tsp of coconut oil
  • 1 tsp of cumin seeds
  • 1 tsp of caraway seeds
  • 1 tsp of coriander seeds
  • 1 large red onion
  • 1 clove of garlic
  • 3 tbsp red wine
  • 2 large carrots
  • 1 cup chopped leek
  • 1 cup of diced potatoes
  • 1/2 head of red cabbage
  • 7 cups vegetable stock
  • 1/2 – 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 1/2 tsp cumin
  • 2 tbsp tahini
  • salt to taste

for the carrots:

  • 8-10 baby carrots
  • 1 tsp coconut oil
  • 1 tsp maple sirup
  • salt & pepper


  1. In a large pot heat up the coconut oil and add the cumin, coriander and caraway seeds, roast for about 3 minutes.
  2. Then chop and add the onion and the garlic and cook until translucent and then deglaze with the red wine.
  3. Now chop the remaining vegetables and add to the pan, cook for about 3 minutes before adding the vegetable stock. Now let the soup cook for about 40 minutes.
  4. Finally add in the cayenne, cinnamon, cumin and tahini, you can add more or less according to taste. Season with salt.
  5. While you’re making the soup preheat the oven to 200C. Line a tray with baking paper, mix the melted coconut oil with the maple sirup and toss the carrots with it, then season with salt & pepper and roast in the oven for 15 mins.
  6. Serve the soup with the carrots on top.

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1 Comment

  • Reply blackberrysmom December 9, 2016 at 1:49 pm

    This looks delicious!

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