Carrot Orange Soup - Edible Dallas and Fort Worth

Ingredients

• 1 shallot, sliced
• Sea salt and pepper
• 2 pounds carrots, peeled and sliced
• 1 Yukon Gold potato, peeled and cubed
• Juice of 2 oranges plus zest of 1
• 1 quart vegetable stock
• 1 large carrot, thinly sliced (I used a mandoline)
• 1 tablespoon olive oil
• ⅛ teaspoon cumin
• ⅛ teaspoon chile powder
• Hazelnut oil
• ¼ cup toasted hazelnuts, crushed