Ingredients
4 cups soup stock (chicken/vegetable)
2.5-3lb carrots, peeled & chopped
1 softball-sized onion, chopped
1 tbsp olive oil
1/2 cup chopped pecans
1/2 cup golden raisins
1 cup white wine
1 tsp ground coriander
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 tsp parsley flakes
1/2 tsp cinnamon
pinch nutmeg
Preparation
- Pour stock into large saucepan; add carrots, coriander, cumin, salt, pepper, and chili. Cook over medium heat.
- In separate frying pan, caramelize onion in olive oil.
- Once onions are golden, add pecans, raisins, cinnamon, nutmeg, and wine; cook until reduced.
- Once carrots are soft, purée with hand blender until smooth. Add parsley flakes.
- Stir in pecan mixture, adjust spices to taste.
