Name: Cumin Carrot Soup
Prep time: 10 minutes
Cook time: 60 minutes
Yield: 6 to 8 servings
Ingredients: 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; 1/4 to 1/2 cup heavy cream

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Cumin Carrot Soup

Recipe by In memory of Dave Michalski, Savory Spice customer and good friend

All-Purpose Cooking

Healthy Cooking

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.

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Serves 6 to 8 servings

Prep Time 10 minutes

Cooking Time 60 minutes

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Ingredients

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. Ground Cumin Seeds

4 tsp. Medium Yellow Curry Powder

2 tsp. Fine White Sarawak Pepper

1 tsp. Minced Garlic

1 tsp. Sel Marin de Guerande Grey Sea Salt

1/4 to 1/2 cup heavy cream

Medium Yellow Curry Powder (Salt-Free)

Directions

Step 1 Cook vegetables

Step 2 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 sauté pan over medium heat. Add onions and cook until translucent, about 4 to 6 min.

Step 3 Combine and blend

Step 4 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.

Recipe Notes

This soup has a spicy kick. You can cut back on the cumin, curry powder, or white pepper by up to half (to taste) for an equally flavorful but little less zippy soup.