|Onion||1 Small, chopped|
|Carrots||4 Cup (64 tbs), sliced (About 6 Large Sized)|
|Ground cumin/Ground ginger||1⁄2 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Milk/Light cream||1 Cup (16 tbs)|
|Chopped parsley/Orange zest||1 Tablespoon (For Garnish)|
1. In a saucepan cook onion and carrots in hot butter 5 minutes, stir in cumin, add chicken stock and simmer, covered, until carrots are tender, about 10 to 15 minutes.
2. In a blender blend the simmered carrots until smooth, return to saucepan and add salt and pepper.
3. Stir in milk or cream until desired thickness is reached and heat through without letting it to boil.
4. Serve in heated bowls with a garnish of sprinkle of parsley or zest.