Roasted Carrot Soup | Cruise Scoop

Ingredients

• 3 Tbsp (23 g) pistachios
• 2 tsp (7 g) sesame seeds
• ¼ tsp (1 g) coriander seeds
• ¼ tsp (1 g) cumin seeds
• ⅛ tsp (0.5 g) fennel seeds
• ⅛ tsp (0.33 g) whole black peppercorns
• ¼ tsp (1 g) salt
• 2 C (300 g) carrots, peeled and cut 1-in (2.5-cm)
• 2 tsp (10 g) butter, melted
• Salt to taste
• ¼ tsp (1 g) freshly ground pepper
• 2 C (450 ml) chicken stock