1 small onion, chopped

2 tablespoons (30 ml) butter

5 cups (1.25 L) chicken broth

3 cups (750 ml) carrots, peeled and sliced (about 7)

1 cup (250 ml) potatoes, peeled and cubed

Salt and pepper

In a saucepan, soften the onion in the butter over medium heat. Add the carrots, potatoes and broth. Bring to a boil.

Cover and simmer gently for about 20 minutes or until the vegetables are tender.In a blender, purée the soup until smooth. Season with salt and pepper.

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