In the fall and spring, I love an easy soup that is just as good at room temp as it is just made. This soup is perfect for lunches, and even to serve at a brunch. It is a little bit sweet, and a little bit spicy.
| Ingredients: 1 1/4 pounds whole carrots, chopped 1 large yellow onion, chopped 2 tablespoons olive oil 2 teaspoons fresh ginger 1 teaspoon ground cumin 1 tablespoon honey Juice of 1/2 lemon 1/8 teaspoon all spice Fresh dill Pepitas: Combine and roast at 350 for 15 minutes 1 cup raw pepitas 1 teaspoon olive oil 1 teaspoon honey 1/4 teaspoon cayenne pepper Salt & pepper | Heat the olive oil in a large pot over medium heat. Add the carrots, onion, ginger, and cumin, and cook until the vegetables start to soften and wilt, approximately 5-6 minutes. Add four cups of water, season with salt and pepper, and bring to a boil over high heat. Once boiling, turn the heat down to the lowest flame possible, cover, and let simmer for 20 minutes. Remove the soup from the heat, and whisk in the honey, lemon juice, and all spice. Transfer to a blender (or with a hand blender), and puree the soup well. Return to the pot, test for salt and pepper and season accordingly. Serve with the spiced pepitas, and lots of fresh dill. |
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