This bountiful soup is sure to please every palate.

Serves: 4 (Serving Size: 1 Cup)

Ingredients:

• 2 medium onions, chopped
  
• 1 Tbsp. Extra virgin olive oil
  
• 4 to 6 large peeled carrots, sliced thin (about 3½ cups)
  
• 1 tsp. ground cumin
  
• 4 cups chicken or vegetable stock or broth (preferably reduced- or low-sodium)
  
• Sea salt and fresh ground pepper to taste
  
• 1/3 cup pepitas
  

Instructions:

1. Heat olive oil in a saucepan over moderate heat, stirring until soft and translucent in color. Do not brown.
   
2. Add carrots, cumin, and salt and cook, stirring, for 1 minute.
   Add stock and simmer, covered, 30 minutes or until carrots are very tender.
   
3. While carrots are cooking, lightly toast pepitas in toaster oven or in a skillet.
   
4. Puree soup until smooth using either a hand held blender or a standing blender.
   
5. Divide soup into four soup bowls and top each with ¼ pepitas.