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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.

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.

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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.

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.

ITEMS IN THIS RECIPE

Ground Cumin Seeds (Organically Sourced)

151

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Zanzibar Curry Powder

60

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Fine White Sarawak Pepper

40

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Minced Garlic

62

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Sel Marin de Guerande Grey Sea Salt

30

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