Creamy Carrot Soup

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Turntable Kitchen


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1 1/4 pounds of carrots (preferably, thin, organic small ones)

1 tablespoon of extra-virgin olive oil

1 onion, diced

1 garlic clove, minced

3 cups of vegetable stock, chicken stock or water

few squeezes of lemon juice (I used Meyer lemon)

1 1/2 teaspoons of cumin seeds

1/2 -1 cup of heavy whipping cream (more or less, according to taste)

salt and freshly-ground pepper

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