Golden Carrot and Sweet Potato Soup

- 1 cup coarsely chopped carrots
- 2 cups diced peeled sweet potato
- 1 cup chicken broth
- ½ teaspoon cumin seeds
- 1½ teaspoons butter
- ¼ cup chopped onion
- 1 garlic clove, minced
- ¼ cup half-and-half, see note
- ¼ teaspoon crushed red pepper flakes
- Salt, pepper
- 2 tablespoons minced chives

Combine carrots, sweet potato and chicken broth in small pan. Bring to boil. Reduce heat to medium, cover and cook 30 minutes until vegetables are very tender.

Meanwhile, sprinkle cumin seeds in heavy-bottomed medium pan. Toast 30 seconds until aromatic. Add butter and heat until melted. Add onion and garlic and saute 3 minutes or until tender. When carrot mixture is tender, transfer to bowl of blender along with onion and garlic mixture and puree.

Pour ingredients into larger pan. Add half-and-half, red pepper flakes and salt and pepper to taste and cook over low heat 10 minutes until hot.

Pour into 2 bowls. Sprinkle each with 1 tablespoon chives. Makes 2 servings.

Note: Fat-free half-and-half is fine.