Carrot Cumin Parsley Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
2. Add the carrots and cumin and cook for another 3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20 minutes.
4. Stir in the parsley and season with salt and pepper, to taste.
5. Serve hot.

Interesting Facts

• Carrots are a good source of beta-carotene, which may help protect against cancer and heart disease.
• Cumin is a warm and aromatic spice that has been used for centuries in Indian and Middle Eastern cuisine.
• Parsley is a nutrient-rich herb that is high in vitamins A and C, as well as iron and calcium.