Spicy Cumin-Scented Carrot Ginger Soup - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Heat olive oil in a heavy-bottomed stockpot over medium high heat and sauté onion for 2-3 minutes. Stir in cumin seed, white pepper, cayenne, and then carrots,
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 3 lbs carrots, peeled and roughly chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons fresh ginger, minced
- 4 cups low-sodium chicken or vegetable stock, warmed
- 1-2 teaspoons cumin seed
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne
- Salt to taste
- Plain lowfat yogurt (optional)
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