Carrot Soup

I made this for dinner tonight along with a big healthy salad of baby romaine, tomatoes, shredded zucchini & carrots, poached chicken and provolone. Yum!

Ingredients
2 tablespoons butter
1 yellow onion, chopped
1 tablespoon chopped garlic
4 cups carrots, peeled and cut into 1/4-inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper

Directions
Melt butter in a medium saucepan. Add onion and garlic and saute until softened, about 4 minutes. Add carrots and saute for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper.