Creamy Carrot Soup - cooking recipe

Ingredients

1 small onion
1 Tbsp. oil
salt and pepper
1/2 tsp. ground cumin
10 oz. pkg. frozen carrots
1 1/2 c. chicken stock or canned broth
1/4 c. heavy cream
1 Tbsp. chopped parsley

Preparation

Chop onion; in a soup pot, heat oil over medium low heat.
Add onion and 1/4 teaspoon salt.
Cover and cook until tender, 5 minutes.
Stir in cumin; add the carrots, stock and 1/8 teaspoon pepper.
Bring to a simmer; cook until carrots are heated through, about 2 minutes.
In a blender or food processor, puree the carrot mixture, in batches if necessary, until smooth.
Return to pot; stir in the cream and warm over low heat until soup is heated through.
Taste for seasoning and add salt and pepper, if needed. Sprinkle with parsley before serving.
Makes 4 servings.