Ingredients:
- 5 medium size carrots, peeled and coarsely chopped.
- 1 medium onion, finely chopped.
- 4 cups boiled chicken stock.
- ½ cup cream.
- 2 tbsp butter.
- 1 tbsp cumin.
- 1 ½ tsp salt.
- ½ tsp black pepper.
Directions:
1- In a saucepan, melt butter; add onions, sauté over medium heat until
tender.
2- Add carrots and cumin.
3- Add broth to carrots mixture and simmer until vegetables are cooked.
4- Let soup cool, mix in food processor until smooth.
5- Add cream to the soup and mix well; keep some cream aside for topping.
6- Cook for 5 minutes over medium heat.
7- Topping with cream and serve hot.