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1/2 C. Dice onion
4 C. Dice carrots
1T. Butter
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.

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