Originally Posted by tondoleo

I found this recipe in the NY Times a couple of years ago. It has become a family favorite. Sautee minced garlic (2 cloves) and 1 small/medium chopped onions in 3-4 tbs of olive oil until golden. Add 1 tsp cumin, 1/4 tsp salt, 1/4 tsp ground black pepper, pinch of cayenne pepper or to your taste. Stir. Add 1 tsp of tomato paste or chopped or pureed tomatoes if in season (1/4 - 1/2cup). Stir. Add 1qt to 1 1/2 qts water. (I use 1 qt. We like thick soup). Bring to boil. Add two sliced, chopped, diced or shredded carrots (your choice). Cover the pot partially and let it simmer for 1/2 hour on lowest heat.

We eat this soup in any weather and season. It is great as a light meal with cheeses and homemade bread.