Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
- 2 tablespoons olive oil or butter
- 1 pound carrots (about 6 large carrots), peeled and cut into 1/2" rounds
- 1 cup chicken or vegetable stock
- 2 cups water, plus more to thin soup after pureeing
- 1 teaspoon cumin
- 1 teaspoon honey
- salt to taste
Warm the olive oil in a pot and saute onion and carrots for five minutes.
Add broth and water. Put a lid on the pot and simmer until carrots are soft, about 15 minutes.
Carefully puree the soup in a blender until smooth. Add 1-2 cups more water until the soup reaches your desired consistency. Add cumin and honey and salt to taste.
Garnish each bowl of soup with a generous topping of crumbled feta or goat cheese.