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  • Serves : 4


  • 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.

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