Cumin Carrot Soup
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Ingredients:
- 1 quart carrots, peeled and chopped
- 1 cup onion, chopped
- 1 tsp. dehydrated minced garlic
- 2 x vegetable bouillon cubes
- 1 quart water
- 1/4 cup heavy cream
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- 1 1/2 Tbsp. ground cumin
- 4 tsp. Zanzibar Curry Powder
- 2 tsp. fine white pepper
- 1 tsp. grey sea salt
Directions:
In a 4-quart saucepan, boil carrots in water until fork tender, about 30 min. In a small saute pan, saute onions until translucent, about 4 to 6 min. Drain carrots and add sauteed onions and remaining ingredients except for cream to the saucepan with the carrots. Simmer for 20 min. Puree until smooth. Turn off heat. Add cream and serve.
Yields:
4 servingsThanks to:
In memory of Dave Michalski, Savory Spice Shop customer and good friend
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.