2 Tbsp olive oil
2 cups chopped carrots
1 small can diced green chilis
1 1/2 cups finely chopped onion
1/2 tsp cumin seed, crushed
5 cloves garlic
4 cups vegetable broth
4 cups halved or quartered tiny new potatoes (or cubed regular potatoes)
1/2 tsp salt
2 1/2 cups skim milk
1/3 cup flour
1 1/2 cups shredded low fat cheddar cheese
Combine oil, carrots and the next 4 ingredients in a heavy soup pot and saute until tender, about 10 minutes. Add broth, potatoes and salt; stirring to scrape up any browned bits from the bottom of the pan. Bring to a boil; cover and reduce heat, simmering until potato is tender, about 25 minutes. Measure milk into a separate bowl and slowly whisk in flour. Pour mixture into soup and stir frequently over medium heat until thickened. Remove from heat and stir in cheese to melt.