2 lbs scrubbed carrots- cut into 1/2 inch disks
1/2 an onion- diced
4 garlic cloves-smashed
one apple- cut into wedges
1 1/2 tsp Cumin seeds
4 C chicken or veggie stock
2 T butter or olive oil
2 bay leaves
1 tsp kosher salt
1/4 tsp white pepper
chermoula ( see below)
1/4 C sour cream or creme fraiche ( optional)
In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in 2 T butter, on medium high heat until browned and tender, about 6 minutes. Add carrots and apples. Saute on medium heat about 5 minutes. Add chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 30 minutes or until carrots are easily pierced with the tip of a knife.
Puree in small batches in a blender or food processor until smooth.
Place back in the pot and keep warm on low heat until serving.
Served with a dollop of sour cream, or creme fraise and a drizzle of chermoula.
1/2 C cilantro
1/2 C Italian parsley
1 tsp fresh ginger (optional)
1 tsp thyme (optional)
2 garlic cloves
Zest from 1/2 lemon ( about 1 tsp)
1 T lemon juice
1 tsp cumin
1 tsp coriander
1/4 tsp chili flakes -or more for spicier
3 T olive oil
1/4 tsp salt
Blend all the ingredients in a food processor.
Prep time: 15 hour Cook time: 30 hour Total time: 45 hour Yield: 4-6