Cumin Carrot Soup

Savory Spice sent me an email to cash in on a free gift in the store. This recipe was featured on their website and decided to chose, Zanzibar Curry Powder, as my gift and make this soup. You know me and I did add a couple of items. Chopped, cooked bacon and toasted pine nuts and eliminated yogurt garnish. This dish is SO GOOD! As the website states: It is zippy, so if spice is not your thing, cut back cumin, curry powder or pepper. Wished I had doubled the batch; as it only makes 4 servings. Next time.

Ingredients:

• 4 cups chopped carrots
• 2 teaspoons olive oil
• 1 cup chopped onion
• 4 cups chicken broth
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 1/2 tablespoon ground cumin seeds
• 4 teaspoons Zanzibar Curry Powder
• 2 teaspoons fine white Sarawak Pepper ( I used black pepper)
• 1 tablespoon fresh garlic
• 1 teaspoon salt
• 1/2 cup heavy cream
• cooked bacon, chopped
• roasted pine nuts

Directions:

Place carrots in a stock pan and cover with water. Bring to a boil and simmer until fork tender, about 30 minutes. Drain and set aside.

Heat oil over medium heat and add onion until translucent, about 6 minutes.

Add drained carrots and remaining ingredients except cream. Bring to a boil and simmer for 20 minutes.

Remove from heat, cool a bit and use an immersion or stand blender to puree until smooth. Stir in cream to taste and adjust salt.

To serve top with bacon and pine nuts.

Printed