Lunch Recipes

Carrot Soup with Toasted Pepitas

Lunch

2 medium onions chopped

1 tbsp extra virgin olive oil

4 to 6 large peeled carrots sliced thin about 31/2 cups

1 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

Heat olive oil in a saucepan over moderate heat, stirring until soft and translucent in color. Do not brown.

Add carrots, cumin, and salt and cook, stirring, for 1 minute.

Add stock and simmer, covered, 30 minutes or until carrots are very tender.

While carrots are cooking, lightly toast pepitas in toaster oven or in a skillet.

Puree soup until smooth using either a hand held blender or a standing blender.

Divide soup into four soup bowls and top each with 1/4 pepitas.