Creamy Carrot Soup

1. 1

   Chop onion; in a soup pot, heat oil over medium low heat.

2. 2

   Add onion and 1/4 teaspoon salt.

3. 3

   Cover and cook until tender, 5 minutes.

4. 4

   Stir in cumin; add the carrots, stock and 1/8 teaspoon pepper.

5. 5

   Bring to a simmer; cook until carrots are heated through, about 2 minutes.

6. 6

   In a blender or food processor, puree the carrot mixture, in batches if necessary, until smooth.

7. 7

   Return to pot; stir in the cream and warm over low heat until soup is heated through.

8. 8

   Taste for seasoning and add salt and pepper, if needed. Sprinkle with parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.