In Soup Pot:
1 TBS Olive Oil, heated
Add:
1 Onion, large, chopped
4 C. Carrots, peeled and sliced
Saute together for about 5 min. then add:
2-3 Garlic Cloves, chopped
Add and cook for about 1 min:
1 tsp coriander, ground
1 tsp cumin, ground
1/4 tsp Basil, dried
1/2 tsp cayenne pepper
Stir in and bring to boil, then simmer 45 min:
4 C. Vegetable stock or your choice
3-6 TBS Doc's Habañero Heaven or Doc's Spicy Island Jalapeno
In the meantime for Garlic Croutons:
Heat on medium heat, enough oil to slightly cover bottom of pan.
Heat for 30 sec. in oil 2-4 Garlic cloves, chopped or crushed
Add and toss in oil: 4-5 slices of Ezekiel bread, cubed
Turn over after golden brown and are crispy and cook on other side.
(Keep an eye on these cubes, they cook fairly fast.)
For Soup:
Puree' in the pot, the carrot soup with hand blender and blend until smooth.
Season with organic salt and fresh ground pepper
Return soup to pot and reheat slowly.
Serve hot with sprinkled garlic croutons. Garnish with sprig of
parsley.
Serves 6