1. In a Dutch oven, heat oil on medium for 30 seconds add onion and sauté for 5 minutes. Add broth, water, and carrots. Bring to a boil, reduce heat, and simmer for 1⁄2 hour or until carrots are soft. Add salt and pepper. Set aside for 10 minutes.
2. Puree soup in batches in a food processor. Pour back into Dutch oven. Stir in half-and-half and sage. Simmer until very hot.
3. Ladle into bowls; top with croutons and cheese.
Serves 6. Per Serving: 160 calories, 19g carbs, 5g protein, 7g fat, 0mg cholesterol, 1,130mg sodium, 5g fiber