Roasted Carrot Soup With Avocado Feta And Toasted Seeds

• Soup
• 1 pound fresh carrots, peeled and chopped
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped yellow onion (about 1 large onion)
• 4 cups homemade chicken broth
• 2 cups carrot juice
• 1/2 tablespoon freshly squeezed lemon juice
• Topping
• 4 tablespoons salted sunflower seeds
• 3 tablespoons sesame seeds, toasted
• 3 tablespoons poppy seeds
• 1 Hass avocado, sliced
• crumbled feta

1. Preheat oven to 425. Place chopped carrots in a large bowl and pour the melted butter over them. Stir to be sure the butter coats each piece. Sprinkle in the next 5 ingredients and stir to be sure the spices are evenly distributed.
2. Dump onto a half sheet pan and roast for 30 minutes. Stir once.
3. While the carrots roast, heat olive in a Dutch oven (I use 6.75 quart) over medium heat. Add the onion and saute for 8-10 minutes until soft and translucent.
4. Add the roasted carrots, juice and broth. Cover and bring to a simmer. Simmer for 20 minutes.
5. Add 1/2 tsp salt and lemon juice. Gently reheat and taste for seasonings. Be careful of adding too much salt as the feta and sunflower seeds will also add saltiness.
6. Serve with a sprinkle of the seed mixture, a few slices of avocado and some feta.
7. To toast the sesame seeds, place them in a small dry skillet over medium heat and toast until fragrant (about 5 minutes). When slightly cooled, combine them with the other seeds in a small bowl.

carrots, unsalted butter, ground cumin, ground ginger, ground coriander, extravirgin olive oil, yellow onion, chicken broth, carrot juice, freshly squeezed lemon juice, topping, sunflower seeds, sesame seeds, poppy seeds, avocado, feta

Taken from food52.com/recipes/24082-roasted-carrot-soup-with-avocado-feta-and-toasted-seeds (may not work)