Carrot Soup

Recipe adapted from The Taste Space. I didn't have everything it called for so I just worked with what was in my kitchen. The lemon makes its nice and tangy. A good summer soup, not too heavy, very simple.

5 carrots, roughly sliced
hand full of cherry tomatoes
half an onion, chopped
1 TBS butter
1 1/2 c mushroom broth
1 tsp cumin seed
1 TBS lemon juice
1 tsp honey
1/2 soy milk

Saute onions in butter, add carrots, tomatoes, broth. Bring to boil then simmer for 30 minutes. Blend in blender or food processor. Return to pot, add cumin, lemon juice, honey, soy milk.