Cream of Carrot Soup with Fire Roasted Chiles Toasted Pepitos and Crumbled Feta
Ingredients
- 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)
Instructions
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