Cream of Carrot Soup
Cream of Carrot Soup
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  • 4 cups (1 litre) sliced carrots (about 7)
  • 1 onion, chopped
  • 2 tablespoons (30 ml) butter
  • 5 cups (1.25 litres) milk
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium heat, soften the carrots and onion in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from scalding. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
  • Transfer to a blender and purée until smooth. Adjust the seasoning.
  • Description
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