Carrot Soup with Cara Cara White Balsamic
7 carrots, diced
2 small shallots, diced
1 tsp Seasons Za’taar
1/4 cup Seasons Cilantro Roasted Onion infused EVOO
1/4 cup Cara Cara orange juice
1/4 cup Cara Cara Seasons Balsamic Vinegar
6 cups vegetable broth
Seasons Fleur de sel to taste
Pierre Poivre N.7 to taste
In a large pot, heat 1/4 cup of the Seasons cilantro roasted onion infused oil. Add the shallots and cook over medium heat, stirring frequently, until softened, about 2 minutes. Add the carrots and cook, stirring for 2 minutes. Add the Seasons Za’atar and cook, stirring, until fragrant, about 2 minutes. Add the Seasons Cara Cara white balsamic vinegar, Cara Cara orange juice and season with Fleur de sel and Pierre Poivre or fresh crush pepper, let it cook for 5 minutes. Add vegetable broth and simmer over moderately low heat until the carrots are very tender, about 40 minutes.
Carefully puree the hot soup in a blender (Vitamix for best results) or food processor until smooth. Return the soup to the pot and ladle the soup into bowls garnish with a pinch of Za’atar to taste.