1/2 C. Dice onion
4 C. Dice carrots
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns
Heat oil and butter and sauté onions until translucent, about 8 minutes.
Add the carrots and dried cumin. Stir to combine. Add 3 cups stock and sachet bag. Cook 30-40 minutes.
While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.
When soup is done, puree with stick blender. Add other 1/4 cup cream, honey, salt and pepper to taste. Adjust consistency with additional stock.
Use goat cheese cream as garnish when serving. Serves 4.