Carrot Soup

Posted by LivingProvident on Sep 13th, 2009 | no comments

• 

  Carrot Soup with Potatoes

  2 c. diced carrots

• 1 c. diced potatoes
• 1/2 c. finely chopped onion
• 1 (14 oz.) can chicken broth
• 1 Tbsp. butter

Bring ingredients to a boil and simmer until cooked.  Cool and turn through blender until smooth.  Put back into a large clean saucepan on low.  Add 1 cup on half & half, 1 tablespoon lemon juice, and 1 teaspoon white sugar.  Stir well and heat through.  Top with croutons if desired.

Optional:  Lemon peel, nutmeg, or tarragon leaves (don’t use together).

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