Carrot, Cumin, and Ginger Soup
Ingredients
Instructions
  1. Gently sweat onion and ginger in Hojiblanca or Picual EVOO, until soft. Add carrots, garlic and cumin, stirring on low heat for a few minutes.
  2. Add stock -and equal volume of water- and simmer for about 35 minutes or until the carrots are completely soft.
  3. Blend (either with an immersion blender in the pot on the stovetop or in a free-standing blender). Depending on your preference for thick or thin consistency of soups, add more water to help thin out an overly thick soup. Check the seasoning is where you want it, add salt and pepper to your taste. Serve hot with a drizzle of the EVOO and the Honey Ginger Balsamic Vinegar. Finish at the table with a healthy sprinkling of parsley.