Fooled Ya!– It’s still Winter (Roasted Carrot and Cumin Soup)

Last week temps hit the 70s. Daffodils started popping up out of the ground, folks headed out work without a coat, and golfers hit the course with shorts (and very white legs!) Today, not so much. In fact tomorrow, it should a chilly 29 when I leave for the office. Welcome to North Carolina!

A swirl of Greek Yogurt adds a bit of zip!

The upside – it’s still perfect weather for soup! I’ve been whipping up a batch every Sunday to heat up for my lunch throughout the week. Today I tried something new Carrot Cumin. If you like cumin (which I do) it’s pretty darned tasty. And super easy to make. 

Ready for next week's
 workday lunches

Roasted Carrot and Cumin Soup

Serves 6/8 (bowls/cups)

Ingredients

• 6 cups carrots, scrubbed (not peeled) and cut into 2-inch chunks
  
  
• 1 russet potato, peeled and cut into 2-inch chunks
• ½ onion, cut into 2-inch chunks
• 4 cups (1 box) organic vegetable broth
• 2 cups water
• 2 ½ tsp kosher salt – divided 
• 1 TBS olive oil
• 1 TBS cumin seeds
• 1 tsp granulated garlic powder
• ¾ tsp ground cumin
• ¾ tsp honey
• ½ tsp fresh ground black pepper
• Greek yogurt for garnish (optional)

Method

• Pre-heat an oven to 375 degrees and line a large sheet pan with parchment paper or foil
• Put half of the carrots on the sheet pan and toss with the olive oil, cumin seeds, garlic powder, 1 tsp, and pepper
• Put the remaining carrots, onion, potato, broth and water into a large pot or Dutch oven
• When the oven comes up to temp, pop the sheet pan in and set a timer for 45 minutes
• Next bring the pot of veggies and broth to a boil, reduce t bring to a boil over a high heat, then lower and simmer for 45 minutes. 
• When the timer goes off remove the sheet pan from the oven and test the simmering carrots to make sure they are tender. Turn of the flame and let everything cool for 15 minutes.
• Now, tip the roasted carrots into the pot, stir in the ground cumin, honey and remaining ¾ tsp of the kosher salt and puree with a stick blender, or in batches in a standard blender until very smooth. Adjust the seasoning with salt and pepper as needed.
• Before serving each bowl, swirl in a dollop of Greet yogurt if you’d like  and serve

Enjoy