Carrot Soup (Sopa de Zanahoria)

Ingredients

• 4  carrots peeled cut into small chunks
• 1 teaspoon cumin powder 
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup onion chopped
• 6 servings salt and pepper 
• 1  vegetable bouillon 
• 2 tablespoons vegetable oil 
• 5.5 cups water 
• 1 large potatoes white peeled cut into small chunks

Equipment

• bowl
• pot
• blender

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
3. Add the garlic and cumin and cook stirring for about 1 minute.
4. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
5. Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.Return the soup to the pot and cook over medium low heat, stirring once and season to taste.Laddle the soup into bowls and garnish with cilantro.