Spiced Carrot Soup – Hab Shifa

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Enjoy Free Shipping in Australia on Orders over $89

Shopping Cart

Your cart is empty

Continue Shopping

Spiced Carrot Soup


  • 1 tbsp vegan butter
  • 1 white onion, peeled and diced
  • 4 large carrots, diced
  • 6 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp dried chili flakes
  • 1 tsp Hab Shifa Activated Black Seed Grinder
  • Salt and pepper to taste
  • 1 can coconut milk
  • 1 cup vegetable stock


  1. Melt the butter in a large saucepan over a medium heat and sauté the onions, carrots and garlic for 3-5 minutes until softened. 
  2. Add the cumin, chilli flakes and a generous grind of Hab Shifa Activated Black Seed Grinder, salt and pepper to taste and cook for a further 2-5 minutes until fragrant.
  3. Add coconut milk and vegetable stock and bring to the boil and reduce to a simmer and cook for a further 5-7 minutes until the carrots are tender. 
  4. Let cool for five minutes before blending until smooth.

Hab Shifa recipes by Faye James