Cream of Carrot Soup | Ricardo

Cream of Carrot Soup | Ricardo

INGREDIENTS

• 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

1. In a saucepan, soften the onion in the butter over medium heat. Add the carrots, potatoes and broth. Bring to a boil.
2. 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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