In a 4 quart soup pot melt butter. Add onion and season with salt. Sauté until translucent. Add Carrots and Broccoli. Sauté for another few minutes (until the broccoli turns bright green). Add water, cumin and pepper. Cover and simmer for 10-15 minutes or until the carrots are soft.
Blend in Vitamix and return to pot.
Add Oat Creamer and Grated Cheese & stir in until smooth to prevent cheese from sticking to the bottom of the pot. Enjoy!
This soup will keep for 5 days in the refrigerator and for 3 months in the freezer.