Carrot Cream Soup

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



  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.