Carrot soup with cardamon and chili

In Estonian

Sometimes I wish to eat something lighter.
Summer carrots are so sweet and with cardamom and chilli these makes really beautiful flavour combination. Soup has sweet and salty taste nuances at the same time, so if you like these kind of combination- then this soup is just for you 😊

4 small shallot onions
40 g butter
0,75 tsp cardamom
appr. half of chilli pepper ( it depends from the pepper size and heat)
350 g cleaned and chopped carrots
150 g cleaned and chopped potatoes
400 g water
200 g milk
100 g spredable processed cheese
salt
for decoration: 1 tbsp of roasted pumpkin seeds

Chop the onions and fry in the butter.
Add cardamom and chopped chili. Fry some more minutes.
Add carrots and potatoes and heat the mix more for 5 minutes.
Add water and let it boil at the medium heat until carrots and potatoes are really soft.
Take the pot from the heat and using hand blender crush it into silky and even puree.
Add milk to puree and heat it in medium heat. If the soup consistency seems a little bit too thick then add more milk, until the soup consistncy is what you are looking for.
Add spreadable processed cheese and let it boil in medium heat some minutes.
Add salt and taste. If it seems that you need more cardamom and chilli taste - you can add these also.