CARROT SOUP WITH PECANS

Makes: 6 servings 4 tbsp (60 mL/1/2 stick) unsalted butter 1 medium onion, minced 2 sprigs fresh thyme or pinch dried 1 jalapeno pepper, seeds discarded, minced 2 tbsp (30 mL) ground sesame seeds* 1 lb (500 g) carrots, peeled, sliced 1 L (4 cups or 900-mL container) chicken stock Kosher or coarse salt ½ cup (125 mL) plus 2 tbsp (30 mL) Greek yogurt ¼ cup (60 mL) crushed pecans 1 tbsp (15 mL) sherry vinegar 2 tbsp (30 mL) chopped carrot tops or flat-leaf parsley Maple syrup (to taste)

1 carrot, very thinly sliced in rounds *Do not use tahini; grind sesame seeds in a food processor or spice grinder.

1. Melt 2 tbsp (30 mL) of the butter in a medium saucepan over medium heat, and cook onion, stirring occasionally, until soft, about 10 minutes.

2. Add thyme, jalapeno pepper, sesame and carrots. Cook for another 10 minutes, then add stock and salt to taste. Bring to a boil, lower heat and simmer until carrots are tender, about 15 minutes. Remove from heat and discard thyme sprigs.

3. Purée carrot mixture in a blender or food processor, then pour soup back into saucepan and stir in the ½ cup (125 mL) yogurt. Add more salt to taste and cover to keep warm.

4. Melt remaining 2 tbsp (30 mL) butter in a small sauté pan over mediumhigh heat just until the solids begin to brown. Add pecans, toss and cook for about 1 minute. Remove from heat and add vinegar.

5. Heat soup and serve in bowls. Top each serving with a dollop of the additional 2 tbsp (30 mL) yogurt, some of the pecan brown butter, fresh carrot rounds and carrot tops. Add a drizzle of maple syrup to taste and serve.