Toasted Cumin Oil

Chef Aaron Woo of Natural Selection restaurant in Portland spoons this flavorful oil over his Carrot and Parsnip Soup.


This recipe goes with Carrot and Parsnip Soup

Yield: Makes 1/3 cup (serving size: 2 tsp.)
Recipe from Sunset

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Recipe Time

Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 98%
  • Protein: 0.2g
  • Fat: 9.1g
  • Saturated fat: 1.2g
  • Carbohydrate: 0.4g
  • Fiber: 0.4g
  • Sodium: 2.2mg
  • Cholesterol: 0.0mg


  • 4 teaspoons ground cumin
  • 1/3 cup olive oil


  1. Toast cumin in a frying pan over medium heat, stirring, until a shade darker, 1 1/2 to 2 minutes. Scrape into a bowl and add oil. Stir well to use.
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