Friday, February 8, 2013

Day 39: Carrot Soup

I love this recipe for carrot soup.  It is nice to prepare ahead of time and reheat or freeze to serve later.  I like to make it and serve it with some nice, fresh bread or as a light course before a roast.


1/4 cup butter
2 onions, sliced
2 large potatoes, peeled and sliced
2 stalks celery, diced
4 carrots, peeled and sliced
4 cups water
1tsp sugar
1 clove garlic, crushed
1/2 cup cream
salt and pepper to taste
fresh chives

1. Melt butter in a sauce pan, add onions and sautee until transparent.
2. Add potatoes, celery and carrots and cook for one more minute.
3. Add water, sugar, garlic and pepper.  Bring to boil and simmer for 30 minutes.
4. Puree with a hand blender and garnish with a spoonful of cream and a few chopped chives.


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