Creamy Carrot & Chicken Soup

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2 t. olive oil

1 large onion, chopped

1½ t. ground cumin

1 pound carrots, peeled and sliced

½ pound all-purpose or russet potatoes, peeled and diced

3 C. no-salt chicken broth (I use low sodium)

1 C. low-fat milk, hot

2 C. shredded cooked chicken (about ½ pound)

1 T. fresh lime juice

½ t. salt

½ t. ground pepper

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