CARROT SOUP

Carrot Soup image

Provided by Moira Hodgson

Categories lunch, soups and stews, appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 8

Ingredients

6 tablespoons butter
3 pounds carrots, diced
3 Idaho potatoes, diced
2 large onions, diced
2 teaspoons sugar
12 cups chicken stock
Coarse salt and freshly ground pepper to taste
1/2 cup finely chopped parsley

Steps:

In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
Add the sugar, stock, salt and pepper. Simmer gently until the vegetables are soft. Puree in a blender, but not too fine. Correct seasoning.
Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
Serve the soup in warm bowls.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 1031 milligrams, Sugar 11 grams, TransFat 0 grams

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