Potato-Carrot Soup

Heat the cooking oil in a large pot over medium heat for 1 minute until shimmering.

Add the chopped onion to the pot and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Stir in the cumin and cook for 30 seconds, stirring constantly to bloom the spice and release its aroma.

Add the thinly sliced potatoes and carrots to the pot, stirring to coat with the oil and spices.

Pour in both cans of chicken or vegetable broth, bringing the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the potatoes and carrots are very tender and easily pierced with a fork.

Remove the pot from heat and allow it to cool slightly for 2-3 minutes before adding the milk or half-and-half.

Stir in the milk or half-and-half until fully combined and the soup reaches a creamy consistency.

Return the pot to medium heat and warm through for 2-3 minutes, stirring occasionally, but do not bring to a boil.