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About this Recipe: Fresh tender carrots bubble into a smooth warm cream soup, flavored with a touch of smoked paprika and cumin. Swirl in some caramelized Brussels sprouts topping and serve them with delicious smoked cheddar and chive mini-muffins. It’s a beautiful light lunch.
Inspired by: “The Spice & Herb Bible” Third Edition Ian Hemphill with recipes by Kate Hemphill
Cook’s Note: Prepare the mini muffins before you make the soup; just keep them warm. Extra spices can be added if you enjoy a more flavorful soup. Some suggestions include grated fresh ginger, cinnamon, nutmeg, or a touch of curry powder.