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Carrot soup with cumin and caraway
This smooth, voluptuous soup takes its inspiration from Middle Eastern and northern African flavourings and spices, which perfume without overwhelming the mild carrot base. Jalapeno and gingerroot provide a subtle but welcome note of heat to balance the sweetness of the carrots and sweet potato.
Makes 6 to 8 servings.


1 tbsp vegetable oil (15 ml)
1 onion, chopped
2 cloves garlic, minced
Half jalapeno, minced
2 tsp minced fresh gingerroot (10 ml)
1 1/2 tsp ground cumin (7 ml)
1 tsp caraway seeds, crushed (5 ml)
1/2 tsp each salt and pepper (2 ml)
1 1/2 lb carrots, peeled and coarsely chopped (750 g)
1 small sweet potato, peeled and coarsely chopped
5 cups (approx) chicken stock (1.25 l)
2 tbsp lime juice (25 ml)

Garnish (optional):
2 tbsp cumin seeds (25 ml)


• In large saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, gingerroot, cumin, caraway, and salt and pepper for about 3 minutes or until softened. Stir in carrots and sweet potato until well coated. Pour in 5 cups (1.25 l) chicken stock; bring to a boil. Reduce heat, cover and simmer for about 25 minutes or until carrots are very tender.
• Working in batches, purée in blender or food processor until very smooth. (Soup can be refrigerated at this point for up to 2 days.) Just before serving, return to saucepan and reheat. Stir in lime juice and up to 1/2 cup (125 ml) more chicken stock if soup is too thick.
• Garnish (optional): In small heavy skillet set over medium-high heat, toast cumin seeds, shaking pan constantly, for 2 to 3 minutes or until very fragrant. Sprinkle over each serving.


TIP: Gingerroot keeps well in the refrigerator crisper, wrapped in plastic wrap. Its subtle heat and bite goes a long way in livening up everyday dishes. Try steamed fish with julienned pieces of gingerroot or grate some into your next vinaigrette.



Pumpkin Crème Brûlée
The addition of pumpkin, cinnamon, ginger and nutmeg to a traditional dessert raises the bar in terms of sophistication and elegance.
Makes 6 servings.


2 cups whipping cream (500 ml)
1/3 cup granulated sugar (75 ml)
5 egg yolks
1/3 cup canned pumpkin purée (75 ml)
1/4 tsp cinnamon (1 ml)
Pinch each ginger and nutmeg
1 tsp vanilla (5 ml)


Topping:
2 tbsp granulated sugar (25 ml)


• Preheat oven to 325°F (160°C).
• In saucepan over medium-high heat, heat cream with half the sugar, stirring occasionally, until mixture is steaming and sugar has dissolved.
• In bowl, whisk together egg yolks and remaining sugar. Whisk in pumpkin purée, cinnamon, ginger and nutmeg. In thin steady stream, gradually whisk in hot cream mixture. Stir in vanilla.
• Divide mixture evenly among six 3/4-cup (175 ml) ramekins or custard cups. Place in large shallow baking dish. Pour in enough boiling water to come half way up sides of ramekins. Bake for 35 to 40 minutes or until edges are set but centre still jiggles slightly when pan is gently shaken. Remove ramekins from water; let cool on racks. Cover with plastic wrap and refrigerate for 3 hours or until chilled and set or for up to 2 days.
• Topping: Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over each. Broil 6 inches (15 cm) from heat for 3 to 6 minutes or until sugar bubbles and darkens. Remove ramekins individually as they are ready. Chill, uncovered, for 30 minutes or for up to 2 hours (after that the topping will start to soften).