Carrot Cream Soup

Recipe Description

This puréed soup is terrific. If you don't purée the mixture it also makes and excellent vegetarian soup stock.


  • 1 lbs carrots, peeled
  • 1 onion, chopped
  • 1 tbsp oil + 3 tbsp water
  • 6 cups water
  • salt
  • pepper
  • ? cup fresh parsley, chopped finely


  1. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat.
  2. Add 6 cups water and seasonings.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Purée in blender, return mixture to pot, and reheat before serving.
This article uses material from the "Carrot Cream Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License