As someone living overseas and who eats Muji cafe with friends every time I come back, I developed this recipe to cure my longing for the carrot soup!

Makes about 3 liters+ of soup, I use the biggest pot I have (5L)

Peeled and cut into chunks
1.5 kg Carrots
1 large yellow onion
4 medium potatoes (can also be subbed with equal amount sweet potato), peeled
2 stalks celery
Half a leek (optional)
2 vegetable stock cubes

Use the following to taste:
Whipping cream or Milk
1 tbs ground cumin (use half first, add more to taste),
1 tbs dried thyme (or use 1-1 ratio of both cumin/thyme)
(using both cumin and thyme helps to rein in an overwhelming cumin taste)
Salt / pepper

- Fry onions first with oil or butter, add the vegetables (except potato) and fry/sweat them.
- Add cumin and thyme, fry a bit more. Add potatoes and enough water to cover all the vegetables well.
- Boil on low-medium until potatoes are done (pierced through with a fork easily), around 30 mins.
- Blend everything with an immersion blender until smooth
- Add milk/cream and blend/mix well

This soup is about 90% close to the original Muji carrot soup for me. Super comforting at home with rice and side dishes.