In large saucepan or Dutch oven, heat oil over medium heat. Add onions, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).
Add in cumin and chili powder; stir until well mixed. Add remaining ingredients; salt and pepper to taste.
Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened.
Serve with sour cream and cheese, if desired.
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