A warm and comforting soup with a hint of cumin, perfect for chilly days.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil enhances the flavor of the soup.
Add the chopped garlic, carrots, potatoes, and onion to the pot and sauté for about 5 minutes until they start to soften.
Stir frequently to prevent the vegetables from sticking to the pot.
Pour in the chicken broth, cover the pot, and let it simmer over medium heat until the vegetables are tender, about 20 minutes.
Check the vegetables with a fork to ensure they are fully cooked.
Carefully transfer the soup to a blender and blend until smooth. You may need to do this in batches.
Allow the soup to cool slightly before blending to avoid steam buildup.
Return the blended soup to the pot, stir in the cumin, and season with salt and pepper to taste.
Taste the soup and adjust the seasoning as needed.
Serve the soup warm, garnished with fresh herbs or a drizzle of olive oil if desired.
Pair with crusty bread for a complete meal.
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