There are few things more comforting in the winter than a bowl of soup.  Especially if it's creamy and loaded with nutrients.  Earlier this month ChickAdvisor member, Creamsicle shared her famous Chocolate Heart Attack cookies.  This time, she's sharing her Carrot and Cumin Soup, another one of her favourites but decidedly healthier than the cookies. 

Creamsicle's Carrot and Cumin Soup

Ingredients
3 Tbsp Butter
1 Large Onion
1-2 Crushed Garlic Cloves
12 oz (350g) Sliced Carrots
3 3/4 Cups Chicken or Vegetable Stock
3/4 tsp Ground Cumin
2 Celery Stalks
4 oz (115g) Diced Potatoes
2 tsp Tomato Paste
2 tsp Lemon Juice
2 Fresh/Dry Bay Leaves
1 1/4 Cups Skim Milk
Salt and Pepper
Celery Leaves to garnish

Preparation
1)  Melt butter in a large pan.  Add onion and garlic and cook VERY gently until softened
2)  Add carrots and cook 5 min, stir frequently and do not let brown.
3)  Add stock, cumin, seasoning, celery, potatoes, tomato paste, lemon and bay leaves and boil.  Cover and simmer for 30 minutes.
4)  Remove bay leaves
5)  If you want milk, cool soup, blend add milk and boil low heat.  If no milk, either eat as is or blend.  Can also be served with Sour Cream.

We've tested this ourselves and it has become a new favourite.  It is especially nice when blended. 

Have a recipe you'd like to share?  Email us or share it here in the comments.