Carrot Soup With Cumin

Cooking Instructions

1. Rinse carrots and set aside. In a saucepan, combine the onions and the oil. Cook over moderately high heat until onions are translucent.

2. Add carrots, cumin, and salt. Stir to blend. Pour in the water and bring to a boil. Reduce heat and cook until carrots are tender, about 15 minutes.

3. Puree in a food processor or blender. Season to taste with more salt and pepper if desired. Garnish with twists of lemon, lime, or chopped fresh parsley if desired.

Wine Pairing(s)

Penascal Shiraz

Bodegas El Nido Jumilla

Ramon Bilbao Rioja

Tierre Salvaje Cabernet Sauvignon

Coto de Imaz Gran Reserva

Alto Moncayo Grenache

Montebuena Rioja

Frutos Villar Muruve

Glamour Reserva

Balbas Reserva