Although the weather may be heating up, I feel as though there is always room for soup on the menu. Whether that be cold soup or hot soup, veggie soup or chowder, our souls call for the nourishment of a comforting bowl of goodness. This time the goodness comes in the form of a creamy Carrot Cumin Soup, topped with a crispy Basil Gremolata.

Carrots and cumin are two items that do not inherently blend well together. Cumin is for tacos, right? Well, you’ll have to trust me that it’s also for carrots – AND that it pairs exceptionally well with basil, believe it or not.

Crispy, toasted Basil Gremolata atop the soup, as well as a drizzle of balsamic reduction creates more than a meal – this is an experience.

Carrot Cumin Soup

2 cups vegetable broth
1 cup carrots, finely chopped
1 tsp. cumin seeds
1 tsp. dried basil
1/4 tsp. sea salt
freshly ground black pepper
3/4 cup sour cream

Add the carrots to the broth and bring to a boil. Reduce heat to a simmer and add the seasoning. Cook on low for about 10 minutes, until the carrots are soft.
Transfer to a high speed blender and puree until smooth, adding in the sour cream.

Garnish with the toast gremolata and fresh basil.

Basil Gremolata

3 Tbs. olive oil or butter
1 cup saltine cracker crumbs
1-2 tsp. dried basil
freshly ground sea salt

fresh basil

Heat the olive oil or butter over medium heat. Add the cracker crumbs and stir constantly, preventing the crumbs from burning, but still allowing for a “toasting.” Stir in the seasoning.

Sprinkle over the hot soup and garnish with a drizzle of balsamic reduction, if desired.