CARROT SOUP

Contributed By: Steve Doyle

Ingredients:

Yield: 6 servings

2 pounds carrots, peeled and sliced
1 large onion, chopped
1 large baking potato, peeled and sliced
3 tablespoons butter
1 to 2 tablespoons salt
Optional garnish: chopped fresh parsley

Method:

1. Place carrots, potato and onion in a pot and cover with water. Bring to a
boil.

2. Add butter and salt. Boil until carrots and potato are well done.

3. In small batches, pour soup into a blender and blend well. Garnish with
parsley if desired.


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