Moroccan Carrot Soup

• 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

1. - Pour stock into large saucepan; add carrots, coriander, cumin, salt, pepper, and chili. Cook over medium heat.
2. - In separate frying pan, caramelize onion in olive oil.
3. - Once onions are golden, add pecans, raisins, cinnamon, nutmeg, and wine; cook until reduced.
4. - Once carrots are soft, puree with hand blender until smooth. Add parsley flakes.
5. - Stir in pecan mixture, adjust spices to taste.

soup stock, carrots, onion, olive oil, pecans, golden raisins, white wine, ground coriander, cumin, chili powder, salt, pepper, parsley flakes, cinnamon, nutmeg

Taken from www.epicurious.com/recipes/member/views/moroccan-carrot-soup-1277844 (may not work)