Carrot cream soup
16/02/2012 categorie
Vegetables Passover Low-fat
Item Popularity: /5 (21 votes)
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1 lb Carrots ;peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
Salt
Pepper
1/3 c Fresh parsely;chopped finely
This pureed soup is terific. If you don;t puree the mixture it also
makes and excellent vegetarian soup stock. In three quart pot saute
the chopped onions and carrots in the oil and water mixture for 10
minutes over medium heat. Add 6 cups water and seasonings. Bring to a
boil. Reduce heat, cover and simmer for 20 minutes. Pureee in
blender, return mixture to pot, and reheat before serving.
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