Carrot soup with honey vadouvan granola

Rinse the carrots and cut into thin slices; thinner cooks faster.

In a two quart pot over medium-high heat, add a drizzle of olive oil, the quartered onion, a garlic clove and the carrots, then the cumin powder; stir.

Pour in water just to cover and simmer one to one and a half hours, until the carrots are extremely tender.

Granola: on a non-stick tray mix rolled oats, vadouvan spice, a drizzle of honey and a small pinch of salt until coated.

Bake at 350F for 10 to 15 minutes, until solid to dark golden brown.

Puree the soup base in a blender on high until very smooth; it lightens as air is whipped in and oil is emulsified. Strain if lumpy.

Return to the pot over very low heat to keep hot; taste for salt.

Ladle into a warmed bowl, top with a handful of granola, a drizzle of olive oil and cracked black pepper.