Creamy Carrot Soup

• 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

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

onion, oil, salt, ground cumin, frozen carrots, chicken, heavy cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294529 (may not work)