1 1/4 lb carrots, peeled and sliced (about 3 cups)
1 tsp curry powder
1/2 tsp cumin powder
3 C chicken stock
Cilantro, for garnish
Cumin seeds, for garnish
In a medium pot, heat 2 tbsp ghee over medium heat. Add the onions and cook until tender and softened, about 10 minutes. Add the carrots. Next, add the cumin, curry, and large pinch of sea salt. Stir and cook for 5-7 minutes. Add the stock to the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes. Taste and season with sea salt.
Using an immersion blender or a blender, puree the soup until it is smooth and creamy. (If using a blender, make sure that air can escape from the top when blending anything hot). Taste again and season with sea salt if necessary. In a small saute pan, heat a tablespoon of ghee and a teaspoon of cumin seeds until the seeds sizzle. Spoon the mixture over each individual bowl of soup and garnish with fresh cilantro.