1can full-fat coconut milksee notes for my brand recommendations
Bring carrots and potatoes to a boil in broth, then simmer and add garlic.
When carrots are soft, add the salt, nutmeg, apple, pepper, and stir.
After soup has been simmering for 10 minutes, minimum, add coconut milk and stir. Let rest for 10 minutes, then puree with an immersion blender or in a high-powered blender (I used my Vitamix).
While the soup is getting cozy, make the toasted cumin butter by toasting cumin seeds in a cast-iron frying pan briefly. When they start to get fragrant and brown, remove from heat to a mortar and pestle (or spice grinder) and grind into a fine powder.
Add ¼ cup butter to the pan, cook until butter is browned, and then add ground cumin back in. Stir and simmer for one minute, then remove into a small bowl for serving at the table.
Serve soup and drizzle cumin butter on top. Enjoy!
This recipes makes a large stockpot full of soup (12-16 servings)- plenty left over for freezing or for the next day. We love cooking double batches so that we can 'cook once, eat twice' (or thrice!)