Creamy Bay and Cumin-Scented Carrot Soup

Carrot_soup_for_carrot_contest

Course Soups and Stews

Ingredients in this Recipe

1 large cinnamon stick
1 large onion, coarsely chopped
1 large russet potato, peeled and diced
1 tablespoon fresh ginger, finely chopped
1 teaspoon freshly toasted and ground cumin (measure after grinding)
1 ½ pounds carrots, peeled, trimmed and cut into ½ inch slices
1/8 teaspoon freshly toasted and ground coriander (measure after grinding)
1/8 – ¼ cup coarsely chopped toasted cashews
2 cloves garlic, coarsely chopped
2 tablespoon ghee, butter or oil, divided
3 cups vegetable broth
3 tablespoons almond butter (unsalted)
Freshly ground pepper
Salt
Toasted cumin seeds (whole or freshly ground), to taste (optional)

Recipe Preparation

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