Creamy Vegetable Cumin Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb baby carrots, rinsed
2 medium potatoes, peeled & cut into chunks
1 medium onion, chopped
2 garlic cloves, chopped
6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted)
1 tablespoon ground cumin
salt and black pepper, to taste

Preparation

Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
Pour the soup into a blender & puree until smooth. You may need to do half at a time.
Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.