In a large pot combine carrots, 5 cups of water, bouillon cube and salt. Cook on medium heat until carrot will be soft for about 2 hours.
Melt butter in a pan and add onion. Cook on medium heat for about 5 - 10 minutes. Add it to the soup.
Cool off everything a little, add 4 cups of water and blend all ingredients together.
Pour into the large pot, add white pepper, cumin, garlic powder and onion powder. Cook on low heat for 30 minutes. Mix often.
Serve with sunflower seeds or pumpkin seeds.