Recipe: Carrot Soup
Tuesday, November 4th, 2008
Ingredients:
3 Tablespoons butter
6 large carrots, peeled and sliced
1 medium onion
1 large potato, peeled and diced
4 cups beef or chicken broth or
4 cups water and 4-6 beef or chicken bouillon
1/2 teaspoon sugar
Salt & Pepper to taste
Instructions:
Melt butter. Add carrots, onions, potato and cook over medium heat until lightly browned about 15 minutes. Add beef broth, then sugar and salt and pepper. Reduce heat and cook until tender, approximately 30 minutes. Blend in a blender, food processor or with an immersion blender to get a smooth consistency.
