Cumin carrot and basil asparagus soup - nothing beats a warm bowl of soup on a rainy Sunday. Enjoy each soup solo or let them share the bowl for a delicious duo.
cumin carrot soup
1 pound carrots, peeled and quartered
1 onion, diced
2 tablespoons EVOO
1/2 teaspoon tumeric
1 teaspoon cumin
1/2 cup white wine
3 &1 /2 cups chicken stock
generous amount of salt and pepper
basil asparagus soup
2 pounds asparagus, trimmed and cut into thirds
2 tablespoon fresh basil, chopped
1 onion, diced
2 tablespoons EVOO
1/2 cup white wine
3 & 1/2 cups chicken stock
generous amount of salt and pepper
Preheat oven to 425 degrees. Toss the carrot, onion, EVOO and salt and pepper. Roast on a pan in the oven. Do the same with the asparagus, onion, EVOO and salt and pepper on another pan. Test after 30 minutes (toss occasionally) - the asparagus will be done but carrots will likely need another 15 minutes. To prepare each soup, add the roasted vegetable mixture to a stock pot with remaining ingredients - bring to a light simmer and then remove from heat. Using an immersion blender, blend the soups until smooth.
Assemble in a bowl so it looks pretty and enjoy!
The weather turned quite chilly last week which has me thinking of the holidays. For the Nashville locals - you may wish to check a new spot in Cool Springs (especially when you are taking a break from Christmas shopping!) called Salad Works. The store on Frazier Drive opened last week and they were kind of enough to treat me to a salad. I opted for a build your own salad with a delicious avocado vinaigrette, but then spied a great looking steak salad. Something to try next time!
