Recipe: Cumin Carrot Soup
This deliciously thick and spicy carrot soup makes a great starter course for a dinner party. Or turn it into a hearty winter meal by adding a scoop of cooked rice to each serving.
- 4 cups chopped carrots
- 2 tsp. olive oil
- 1 cup chopped onion
- 4 cups vegetable (or chicken) broth
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- 1 1/2 Tbsp. Organic Ground Cumin Seeds
- 4 tsp. Zanzibar Curry Powder
- 2 tsp. Fine White Sarawak Pepper
- 1 tsp. Dehydrated Minced Garlic
- 1 tsp. Grey Sea Salt
- 1/4 to 1/2 cup heavy cream
This soup has a spicy kick. You can cut back on the cumin, Zanzibar or white pepper by up to half (to taste) for an equally flavorful but little less zippy soup.
Place carrots in a 4-quart saucepan and cover with water. Bring to a boil and simmer until fork tender, about 30 min. Meanwhile, heat oil in a small saute pan over medium heat. Add onions and cook until translucent, about 4 to 6 min. Drain carrots and place back in saucepan. Add cooked onions and remaining ingredients except for cream to the saucepan with the carrots. Bring to a boil and simmer for 20 min. Remove from heat and use an immersion or stand blender to puree until smooth. Stir in cream to taste and serve.
Serve with dollop of plain yogurt, scoop of rice or piece of naan or pita bread to help balance the soup’s heat.