CARROT AND CUMIN SOUP
Steps:
- Peel carrots and slice into 1/4" rounds. On high heat, melt butter in heavy pot, add carrots and cook for about 5 minutes until they begin to brown and soften slightly. Add broth and water and simmer for about half an hour until carrots are soft. Puree with immersion blender. Add cumin, cayenne, salt and pepper to taste, and then swirl in fromage blanc, yogurt or creme fraiche to taste. Serve topped with a sea scallop. Yields 2 quarts -- each serving is 1 1/2 cups.
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