Cream Of Carrot Soup With Fire-Roasted Chiles, Toasted Pepitos And Crumbled Feta

• 3 tablespoons olive oil
• 1/2 small yellow onion, diced
• 1 pound carrots, peeled and cut into 1/2-inch dice
• 2 cups chicken stock or water
• 1/2 cup raw pumpkin seeds (shelled)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chile powder
• 1 1/2 teaspoons kosher salt
• one 4-ounce can fire-roasted chiles
• 1 cup plain yogurt
• 1/4 cup crumbled feta cheese
• 1/4 cup loosely packed cilantro leaves
• 2 tablespoons pumpkin seed oil (optional)

1. Heat 2 tablespoons of the olive oil over medium heat in a large saucepan. Add the onion and cook until soft, 4 to 5 minutes. Add the carrots and stock and bring to a boil. Cover and cook until tender, 15 to 20 minutes.
2. While the carrots are cooking, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the pumpkin seeds. Sprinkle the cumin and chile powder over the top and stir to coat evenly. When they begin to make popping sounds, stir frequently to prevent burning. Cook until slightly crisped, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Set aside.
3. Transfer the vegetables and liquid to a blender container and put on the top (You may need to do this in batches). Remove the center of the lid and cover with a clean towel to allow steam to escape. Puree until smooth. Add the chiles and yogurt, blend until completely smooth. Return to the pot, season with the remaining 1 teaspoon of salt and the pepper, and heat until warm. Ladle into bowls and sprinkle with each with toasted pumpkin seeds, crumbled feta and cilantro. Finish with a drizzle of pumpkin seed oil.

olive oil, yellow onion, carrots, chicken, pumpkin seeds, ground cumin, chile powder, kosher salt, chiles, plain yogurt, feta cheese, cilantro, pumpkin seed oil

Taken from food52.com/recipes/9919-cream-of-carrot-soup-with-fire-roasted-chiles-toasted-pepitos-and-crumbled-feta (may not work)