Spicy carrot soup

2_04201 SPICY CARROT SOUP INGREDIENTS for 4 PERSONS 600 g of carite, courgette, chopped onion, 1 garlic clove, 40 g butter, 1/2 teaspoon of spices for chili, a teaspoon of cumin powder, a l chicken stock, 140 g of fresh goat cheese 4 slices of white bread, salt and pepper. Wash the carrots, carrots, peeled, then cut them into cubes. Wash the zucchini, confirm with the end and cut it into cubes. Peel the garlic. Melt 25 g butter in a pan and saucepan, chopped onion and the garlic lightly crushed. Add carrots and Zucchini cubes, spices, cumin and season with salt and pepper. Stir gently with a wooden spoon and cook 8 minutes on moderate heat. Add the hot broth and continue cooking 20 minutes at moderate flame. When cooked, let it cool, then pour the preparation in the mug of a food processor and puree until a smooth cream and not very dense. Cut the goat cheese into rings. Remove the crust from the bread slices, cut into cubes and let them crumbs browned in butter. Pour the cream of carrot in individual bowls and place on top of cheese and slices of toasted bread. Serve.