Cream of Carrot Soup (2)
Cream of Carrot Soup (2)
Rating: (1 rated)
  • 5 cups (1.25 litres) chicken broth
  • 1 onion, peeled and chopped
  • 4 cups (1 litre) sliced carrots
  • Salt and pepper
  • Preparation
  • In a large saucepan, combine the broth, onion and carrots. Add a pinch of salt and pepper. Bring to a boil and let simmer over medium heat for 15 to 30 minutes. When you pierce the vegetables with a fork, they need to be very, very tender.
  • Pour the mixture into the blender. Reduce it until smooth to make a soup. Taste and add salt, if needed.
  • Description
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