Carrot Cream Soup

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Description[edit]

This puréed soup is terrific. If you don't purée the mixture it also makes and excellent vegetarian soup stock.

Ingredients[edit]

Procedures[edit]

  1. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat.
  2. Add 6 cups water and seasonings.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Purée in blender, return mixture to pot, and reheat before serving.