Carrot, Cumin and Ginger Soup


6 Tbsp. Medium EVOO (or try Basil Olive Oil)
3 Tbsp. Honey Ginger White Balsamic
1 white onion, diced
a small 1/2 inch knob of ginger, peeled and chopped
2 lbs. carrots, peeled and chopped
1 Tbsp. dried cumin powder
1 qt. vegetable stock
1 bunch fresh parsley, chopped fine
sea salt and pepper to taste

Gently sweat onion and ginger in the EVOO until soft. Add carrots, garlic and cumin stirring on low heat for a few minutes. Add stock and an equal volume of water and simmer for about 35 minutes or until carrots are completely soft.

Blend with an immersion blender in the pot or in a free standing blender. Depending on the consistency you like, you may add a little water if too thick. Add salt and pepper to taste and serve with a drizzle of EVOO and a splash of the Honey Ginger White Balsamic.

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