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
Sunset JANUARY 2013
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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